Raspberry-cakes
Ingredients
Directions
Make the raspberry paste
Weigh the raspberries.
Boil the raspberries until they are mashed and the liquid has mostly evaporated.
Mix in the sugar until it is fully dissolved off the heat.
Dry and store
Spread the mixture on plates.
Dry the mixture in the sun.
Cut the dried mixture into small cakes.
Transfer the cakes to a fresh plate.
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, whose pectin and natural acids help the mixture thicken and set as it cooks down.
- Sugar
- Adds sweetness and helps preserve the cooked fruit, firming it into a stable, sliceable mass when dried.
The step that matters
Boil the raspberries until mostly evaporated. Cooking down removes water so the sugar and fruit can concentrate and set. If the mixture is left too wet, it will not dry into firm cakes 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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