Home › The Principles of Cookery › Raspberry Cake

Raspberry Cake

Pick a pint of freshly-gathered ripe raspberries. Put them into a saucepan, sprinkle two table-spoonfuls of sugar over them, and shake the saucepan over a gentle fire until the juice flows. Before the raspberries can fall, lift them out, boil the syrup till it is clear and thick, and pour it out. Beat to a cream a piece of fresh butter the size of a large egg. Add a table-spoonful of powdered sugar, a table-spoonful of grated bread-crumbs, two or three drops of almond flavouring, and the yolks of two eggs. Beat the mixture thoroughly, then add the whites of the eggs whisked to a froth. Line a tartlet-tin an inch deep with good pastry, cover this with the raspberries, pour the syrup over them, and spread the mixture on the top. Bake in a brisk oven. When the pastry is done enough, the cake is ready. Time to bake, half to three-quarters of an hour. Probable cost, about 1s. 4d. Sufficient for four or five persons.