Raspberry Cake Filling
Thick, seedless homemade raspberry cake filling perfect for cakes and cupcakes. Tart, easy, and ready in 15 minutes.
Equipment
- Saucepan
- Fine mesh strainer
- Whisk
- Rubber spatula
Ingredients
- 4 cups fresh or frozen raspberries 500g
- 3/4 cup granulated sugar 150g
- 1 Tbsp fresh lemon juice 12g
- 2 tsp fresh lemon zest 5g
- 1/4 cup water for cooking
- 3 Tbsp cornstarch 22g
- 3 Tbsp water for slurry
Instructions
- Combine raspberries, sugar, lemon juice, zest, and 1/4 cup water in saucepan over medium heat. Stir and mash until boiling.
- Simmer 10 minutes until slightly thickened. Strain through sieve, pressing with spatula to remove seeds.
- Whisk cornstarch with remaining water for slurry.
- Return puree to saucepan, stir in slurry. Boil 2-3 minutes until thick.
- Cool completely, then chill. Use in cakes with frosting dam.
Notes
- Chill overnight for best thickness.
- Straining essential for smooth texture.
- Freezes up to 3 months.