Raspberries: A tasty member of the rose family
Raspberries are one of the most intensely flavoured berries. The sweet and tart taste of these midsummer gems makes them perfect for baking desserts and using them in summer delights like pies, crumbles, and trifles. A raspberry is actually a bunch of fruits that have grown together as connecting drupelets that surround its core. Each bump on a raspberry is actually a single fruit, each with its own seed.
Raspberries are native to Asia and slowly spread around the world, although some claim that the British brought raspberries to North America there is evidence that the black raspberry varieties were already growing wild long before their arrival. The rasp part of the name raspberry comes from a Scottish word for furry, imitating their furry outside
Raspberries are commonly red but the black and golden varieties are also widely available with the lesser known purple raspberry growing in popularity known as the blue raspberry in Prince Edward County. These members of the rose family are exceptionally healthy as a one cup serving of raspberries contains over 40 per cent of our daily dose of Vitamin C as well as manganese, iron and calcium.
Raspberries yield a delicate texture and impressive bouquet which is why you should choose raspberries that are densely plump and free of their hulls. Once home spread the berries over a paper towel lined plate in the refrigerator uncovered.
I’m generally not a fan of frozen fruits as they become water logged and mushy, making them less desirable for cooking with which is why using fresh raspberries in the following recipe is an absolute must. Look for cultivated and wild raspberries as they are coming in to season and are ready for picking and baking such summery treats as the following recipe for Raspberry Streusel.
Raspberry Streusel
Ingredients: For the cake: 1 cup ricotta cheese ¾ cup sugar 2 large eggs ¼ cup unsalted butter, melted 1 Tbsp. vanilla extract Juice and zest of one lemon 2 cup all-purpose flour 1 ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt Method: Whisk together the ricotta, sugar, eggs, melted butter, vanilla, lemon zest and juice until evenly mixed. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add this to the ricotta mixture and stir just until blended. Pour the cake batter into a greased a 9-x-13 inch pan.
Streusel & Fruit
Ingredients: 1 cup all-purpose flour ¾ cup sugar ½ tsp baking powder 1 pinch ground cinnamon 6 Tbsp. unsalted butter, melted 3 cups fresh raspberries Method Stir together the flour, sugar, baking powder and cinnamon together and then stir in the butter until the mixture is evenly combined. Sprinkle the raspberries over the ricotta cake and top the fruit with the streusel mixture. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan, before serving.
2. The cake will keep, wrapped and unrefrigerated, for three days.