Raspberry Paste
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the paste
Mix the powdered sugar with the jam until well combined.
Shape the cake
Wet a ring.
Place the wet ring on a small pewter or tin plate.
Fill the ring with the paste.
Smooth the top with a knife.
Remove the ring; the cake will remain.
Cut the cake into rows.
Mark the top with a spoon handle.
Dry and store
Place the cake in a 300°F (150°C) oven to dry.
Turn the cake with a thin knife.
Return the cake to the oven to dry completely.
Store the cake in boxes with paper between each layer.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fine powdered sugar
- Sweetens the paste and, with the jam, gives it a firm, workable body.
- Jam
- Supplies the raspberry flavour and moisture that binds the paste together.
The step that matters
Drying the cake in the oven. The cake must dry completely at low heat so it holds its shape and keeps well. Turning it partway helps it dry evenly, and storing it before it is fully dry can let it soften or spoil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.