Raspberry Cakes
Ingredients
Directions
Prepare the fruit
Pick out any bad raspberries.
Weigh and boil the raspberries until mashed.
Remove excess liquid and add sugar equal to the weight of the fruit.
Mix well off the heat until the sugar is dissolved.
Dry and store
Spread the mixture on plates and dry it in the sun.
Once the top dries, cut into small cakes using a canister lid.
Turn the cakes onto fresh plates and let them dry.
Store 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 main fruit flavour and, once cooked down, the body of the cake.
- Sugar
- Adds sweetness and, as it dissolves into the cooked fruit, helps the cakes hold together and dry firmly.
The step that matters
Mixing the sugar in off the heat until dissolved. Sugar must fully dissolve into the hot fruit purée so it does not crystallise as the cakes dry. Undissolved sugar can leave a grainy texture and uneven set.
“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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