March 30, 2011 by Flora Dawn
Growing up we had raspberry bushes in our garden. There is a certain joy that comes with being able to grab and handful of berries and eat them right away. I had my fair share of red raspberry-stained hands and it’s funny to see my very much suburban daughter enjoy her berries. She LOVES to eat berries of any kind and is quite dangerous to let loose in a berry field. She would eat her weight in berries if we would let her.
So for her birthday a berry filling seemed fitting. I still have some raspberries in the freezer that we picked last summer , so they seemed like the obvious choice (unfortunately March is not exactly peak berry season here in the Northwest, so fresh is not much of an option).
This filling is super easy to make and could be used in a white or chocolate cake, or I am thinking as the filling for doughnuts! Adding the lemon juice is totally optional. I think it makes the filling taste super fresh, but a bit tart. This is nice contrast to a really sweet cake & frosting combo, but kids tend to like sweet, sweet, and more sweet; so leaving the citrus out might be wise if serving this to children.
Since we love raspberries, seeds and all, this isn’t the jelly-like filling you’ll find in a lot of store-bought cakes. This is a more homemade, jam-like filling. I prefer this type, as the seedless variety often tastes like bad jelly to me.
I have to be honest, I didn’t really get a great picture of the filling. My daughter insisted on a Go Diego! themed cake, and it wasn’t exactly pretty once cut. Somehow “grass” on a cake is impressive to the very young, but as a grown-up, green tinted coconut falling all over your slice of chocolate cake and raspberry filling doesn’t look so appetizing 🙂
- 1 1/2 cups frozen raspberries
- 2 tablespoons cornstarch
- juice from half a small lemon, optional
- 1/4 cup sugar
- Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until mixture boils and thickens. Allow to cool completely before using.