Raspberry Cakes
Ingredients
Directions
Prepare the fruit
Select the finest raspberries, discarding any with specks or blemishes.
Weigh an equal amount of loaf sugar to the raspberries.
Place the raspberries in a preserving pan and bruise them.
Make the paste
Boil the raspberries until the liquid is mostly evaporated and the fruit is dry.
Remove from heat and stir in the sugar until fully dissolved.
Spread the mixture on flat dishes or plates to a thickness of about ½ inch.
Dry and store
Dry the cakes in the sun until the top is dry.
Cut the dried mixture into cakes using the top of a canister or a small wine glass.
Turn the cakes over onto fresh plates and let them dry completely.
Store the dried cakes in tin boxes with layers of white paper between them in a dry place.
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 flavour and body of the cakes once their juice is cooked down and dried.
- Loaf sugar
- Sweetens the fruit and, as it dissolves and dries, helps the cakes set firm and keep well.
The step that matters
Boil until the fruit is dry. Sugar and fruit must be cooked down far enough that little free water remains. Too much moisture left in the mixture can leave the cakes sticky or prone to spoiling during drying and storage.
“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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