Raspberry Cakes
Ingredients
Directions
Combine fruit and sugar in a bowl and mix well until the sugar is fully incorporated.
Shape the mixture into cakes without boiling.
Allow to set before serving.
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
- Fruit
- Provides the flavour and bulk of the cake, and its natural pectin and moisture help the mixture hold its shape.
- Sugar
- Sweetens the cake and helps it set into a firm, sliceable mass as it cools.
The step that matters
Shaping without boiling. Boiling the fruit and sugar past the setting point over-thickens the mixture and changes its texture, so it should be shaped while the mass is still workable and only allowed to set afterwards.
“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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