Since berries were on offer at Sainsbury's, I ended up with a lot of blackberries and some raspberries. I'm planning to use the blackberries for jam, but I didn't know what to do with the raspberries. Now, as anyone who knows me can attest, when I find myself with a lot of extra fruit, there's only one thing to be done... bake!!
So, here's what I did. First, I macerated the raspberries. I never realised before that this can actually be used as a way to keep them longer.
Then, I puréed (Thank you for the blender, Divya!!) and strained them. This took way longer than I'd expected. I mean, I knew that raspberries were full of seeds, but seriously... it took forever to get it through the strainer. I did get there finally, though!
Now, what could I do with this? Hmm... sponge cake and raspberries... Sounds good, but how will it work. Oh well! Only one way to find out.
I tasted the purée, and it was still a little sour. I wanted a sponge cake with a zing, but not like this! I added in some brown sugar until it tasted right.
So, I made my trusty, old Hot Milk Sponge cake. Then, I added the raspberry pulp in drizzles (Oh, all right! Some of them looked more like blobs!) and mixed it up with a skewer. It looked pretty, so I popped it in the oven without further ado.
When it came out, this is what it looked like.
Verdict: The raspberry seems to have floated up to the top, and the cake is much softer than usual. The top is a bit sticky, almost like a pudding, but I actually quite like that. But, it tasted good! I'm definitely going to try this again, though next time I might try a drier sponge recipe.
So, here's what I did. First, I macerated the raspberries. I never realised before that this can actually be used as a way to keep them longer.Then, I puréed (Thank you for the blender, Divya!!) and strained them. This took way longer than I'd expected. I mean, I knew that raspberries were full of seeds, but seriously... it took forever to get it through the strainer. I did get there finally, though!
Now, what could I do with this? Hmm... sponge cake and raspberries... Sounds good, but how will it work. Oh well! Only one way to find out.
I tasted the purée, and it was still a little sour. I wanted a sponge cake with a zing, but not like this! I added in some brown sugar until it tasted right.
So, I made my trusty, old Hot Milk Sponge cake. Then, I added the raspberry pulp in drizzles (Oh, all right! Some of them looked more like blobs!) and mixed it up with a skewer. It looked pretty, so I popped it in the oven without further ado.
When it came out, this is what it looked like.
Verdict: The raspberry seems to have floated up to the top, and the cake is much softer than usual. The top is a bit sticky, almost like a pudding, but I actually quite like that. But, it tasted good! I'm definitely going to try this again, though next time I might try a drier sponge recipe.
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