Raspberry Cakes
Ingredients
Directions
Prepare the fruit
Pick out any raspberries with specks or blemishes.
Place the raspberries in a preserving pan and bruise them.
Boil the raspberries until the liquid is mostly evaporated and the fruit is dry.
Make the cakes
Remove from heat and stir in the sugar until fully dissolved.
Beat the mixture well; the longer you beat, the better it will be.
Spread the mixture on flat dishes or plates to a thickness of about ½ inch.
Dry the cakes in the sun until the top is dry.
Cut the dried mixture into cakes using the top of a canister or a small wine glass.
Turn the cakes over onto fresh plates and let them dry completely.
Store
Store the dried cakes in tin boxes with layers of white paper between them in a dry place.
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
- Raspberries
- Provide the main fruit flavour, colour and the pectin-rich pulp that sets the cake.
- Loaf sugar
- Sweetens the cake and, once boiled down with the fruit, helps preserve it and firm its texture.
The step that matters
Boil the raspberries until the fruit is dry. Sugar is added only after most of the liquid has evaporated. Too much water left in the fruit leaves the cake soft and prone to spoiling, while the sugar needs a concentrated pulp to set and dry into a firm cake.
“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.
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