Raspberry -cakes
Ingredients
Directions
Make the raspberry base
Weigh the raspberries and boil them until the liquid is mostly gone.
Mix in an equal weight of sugar off the heat until dissolved.
Dry and store
Spread the mixture on plates and dry it in the sun.
Once the top dries, cut it into small cakes.
Transfer the cakes to a fresh plate.
When fully dry, store the cakes in boxes with layers of paper.
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 fruit flavor and most of the bulk of the cake.
- Sugar
- Adds sweetness and, once dissolved and dried, helps the mixture set into a firm, chewy piece.
The step that matters
Boiling the raspberries until the liquid is mostly gone. Reducing the fruit concentrates its pectin, sugars and flavor. If it is left too wet, the mixture will take much longer to dry and may spoil before it firms up.
“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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