The time to enjoy fresh raspberries in Maine is here. Real Maine has gathered a few sweet raspberry recipes for the season. Remember – you can enjoy raspberries year-round, fresh or frozen.
Raspberry Riches
YIELD: 10 SERVINGS
Sugar Crumb Topping:
½ cup firmly packed light brown sugar
2 tbsp flour
1 tbsp unsalted butter, cut in small pieces
1½ tsp finely grated semi-sweet chocolate
Cake:
1 cup sifted all-purpose flour
¾ cup sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 egg
⅓ cup buttermilk
½ tsp vanilla extract
⅓ cupunsalted butter, melted and cooked
1¼ cups raspberries (fresh or frozen)
To make the topping:
1. In a small bowl, mix together all ingredients with a fork or pastry blender (alternatively, pulse ingredients in the bowl of a food processor until they are the consistency of corn meal).
To make the cake:
1. Preheat oven to 375° F. Butter 9-inch round or 8-inch square baking pan.
2. Sift together dry ingredients into a large mixing bowl.
3. In another bowl, beat together egg, buttermilk, and vanilla until smooth. Stir in butter.
4. Pour liquid mixture into flour mixture. Beat with wooden spoon until nearly smooth.
5. Spread batter evenly in prepared pan.
6. Sprinkle with raspberries. Finish with a layer of sugar crumb topping.
After sprinkling the crumb topping over the berries, bake 40-45 minutes until richly browned. Remove from oven and let cake cool on rack but serve warm.
From “Maine Community Cookbook – Vol. 2” (copyright 2022) – recipe from Jayne Farrin, Presque Isle
Raspberry Donuts
YIELD: 18 SERVINGS
Donuts:
80 grams all-purpose flour
80 grams spelt flour
20 grams corn starch or potato starch
7.5 grams baking powder
4 grams salt
65 grams granulated sugar
1 egg, beaten
25 grams melted butter
130 grams buttermilk
30 grams fresh raspberries (fresh or frozen)
4-6 quarts frying oil
1. Heat frying oil to 350° F.
2. Combine all dry ingredients and whisk to combine.
3. Combine all wet ingredients and whisk to combine.
4. Gently mix wet and dry together. Do not over mix.
5. Portion with ¾-ounce scoop directly into hot oil. Fry in two batches of 9 for approximately 3 minutes per batch.
6. Glaze or sprinkle with powdered sugar. Garnish with lemon zest.
Raspberry Glaze:
100 grams confectioners’ sugar
20 grams raspberry juice (mash fruit and strain to extract juice)
4 grams lemon juice
1. Combine all ingredients and stir well.
2. Dip warm donuts into mix.
From Chef Rob Dumas, Food Science Innovation Coordinator, University of Maine
Real Maine is the state’s official agriculture and agritourism promotions program. From flowers to raspberries to ice cream sundaes, plan your Real Maine summer agricultural experience. Visit www.RealMaine.com to connect to farms, food, and agriculture throughout Maine.
