The blog of cooking-ez.com

The cake and the raisins


The cake and the raisins
When you bake a cake, like a cake or pound cake, you may have already encountered this thorny problem: How to make sure that the raisins, or the candied fruits, or any other small filling, do not fall to the bottom of the pan during the baking process?
10K 22 4.7
Grade this page:

Last modified on: May 31th 2019

Keywords for this post:CakeCakePastryRaisinsDoughFilling
The cake and the raisins
It's not that simple to have this even distribution, basically you want to have this:

raisins régulièrement répartis



Rather than this:

raisins irrrégulièrement répartis



For this, or rather to avoid the second option, bakers all learn in their training the following method (let's say you want to make a cake with diced candied orange):

You put the diced candied oranges (or raisins, etc.) in a bowl, and sprinkle them with a little flour taken from the flour provided for the cake batter. Note that no extra flour is added.

dés d'oranges confites et farine mélangée



Mix everything carefully, with a fork, to coat all the orange cubes with flour.
This is quite easy with candied fruit because it is sticky, if you use raisins that are a little too dry, to which the flour does not stick, moisten them very slightly (1 tablespoon of water) before pouring in the flour.

Then make your cake batter as normal, add the excess flour from the bowl, and just before putting into the tin, add the floured candied fruit, mix quickly, put into the tin and bake.

Well, I have to be honest with you, it's not a 100% sure method, the great Gaston Lenôtre himself, when he explains this method in his books, adds at the end "in theory...".

So I propose you another method that I like:
  1. You make your dough normally, once finished, you do not put it in the mold, but in the refrigerator for at least 1 hour
  2. At the end of this time, the dough will have firmed up because of the butter it contains => add the raisins or candied fruits at this time, and stir well (be careful, it is much harder than a dough coming out of the mixer)
  3. Put it in a mould and put it in the oven immediately
You can try these 2 methods, and choose the one that seems to you the most effective, or, why not, combine the two.

To sum up: To prevent the filling of a cake from falling to the bottom of the pan when baking, you have to either coat the filling with a little flour, or incorporate the filling into a very cold dough, or both.

Back to top of page

Lasts posts
Cutting soft cheeses
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.
5145 February 20th 2024
It's spinning too fast!
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
3,7215 November 12th 2023
When I was a kid, I didn't like...
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?
3,3785 November 5th 2023
How easy is it to chop herbs?
How easy is it to chop herbs?
Whenever you have fresh herbs - parsley, chervil, coriander, mint, etc. - to incorporate into a recipe, we tell you to chop them up. In this case, "chopping" means separating the leaves from the stems, keeping only the leaves, and chopping them more or less finely. It's not very complicated,...
5,3455 September 12th 2023
The softness of sandwich bread
The softness of sandwich bread
You're probably familiar with what's known in France as "pain de mie", a very white, molded and rather soft bread, widely used in cooking, particularly for croque-monsieur. Let's find out what it's all about.
5,783 September 5th 2023
Other pages you may also like
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
55K4.0 January 30th 2015
The 3 secrets of Parisian flan
The 3 secrets of Parisian flan
A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
6,9094.7 July 21th 2023
The bitterness of endives
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...
8,5444.9 February 9th 2019
Unmoulding cakes while hot
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...
32K4.6 February 6th 2021
Sausage broth
Sausage broth
I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
4,7855 June 28th 2023
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page