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Dessert

Raspberry-cakes

A dried cake made by boiling raspberries with sugar, then sun‑drying and cutting into small pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Raspberry-cakes

Ingredients

Directions

Make the raspberry mixture

  1. Weigh and boil the raspberries until they are meshed and the liquid is reduced.

  2. Add an equal weight of sugar to the raspberries and mix well off the heat until dissolved.

Dry and store

  1. Spread the mixture on plates and dry it in the sun.

  2. Once the top part dries, cut it into small cakes and transfer them to a fresh plate.

  3. When fully dry, store the cakes in boxes with layers of paper.

Recipe from a historical cookbook (Internet Archive).

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, flavour and colour, and their pectin helps the mixture set as it thickens.
Sugar
Adds sweetness and, once dissolved, helps preserve the fruit and make the cakes firm when dried.

The step that matters

Boiling the raspberries until reduced. Boiling evaporates water and concentrates the fruit, so the mixture can set and dry into firm cakes. If it is under-reduced, it stays too moist to dry and may spoil.

“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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