Raspberry Cakes
Ingredients
Directions
Prepare
Crush the raspberries and mix with an equal quantity of sugar.
Place the mixture in a non-glazed or non-metal vessel.
Allow it to sit until the sugar dissolves.
Shape and dry
Shape the mixture into cakes and let them dry.
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 body and flavour that the cakes are built from.
- Loaf sugar
- Sweetens the fruit and draws out moisture so the mixture firms into shapes.
The step that matters
Letting the sugar dissolve fully. Undissolved sugar stays gritty and can leave the cakes unevenly sweet. Sugar draws water out of the fruit, so the mixture needs time to become a uniform syrupy paste before it is shaped.
“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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