Raspberry -cakes
Ingredients
Directions
Make the raspberry paste
Weigh and boil the raspberries until meshed and the liquid is mostly gone.
Mix in the sugar over the fire until fully dissolved.
Dry and store
Spread the mixture on plates and dry it in the sun.
Once the top dries, cut it into small cakes and transfer them 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 base, with their pectin and acids helping the mixture thicken and set as it cooks down.
- Sugar
- Adds sweetness and, once dissolved and concentrated, helps the mixture set firm and keeps the dried cakes preserved.
The step that matters
Cooking the mixture until the liquid is mostly gone. If the fruit is undercooked, the paste stays too wet and dries slowly or unevenly. Cooking it down concentrates the sugar and fruit solids, which is what lets the cakes set firm and hold their shape once dried.
“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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