Raisins are often used in baking: a Striezel, a quark strudel, or a cake simply tastes better with raisins. Here we have collected a few tips all about raisins so that nothing can go wrong when baking:
Raisins are easier to chop
Grease the knife
To make it easier to chop the raisins, grease both sides of the knife with butter. This way they won't keep sticking to the knife.
Cold water
Another option is to soak the raisins in cold water before chopping them.
Juicier raisins
If raisins are already a little too dry, there are a few tricks to quickly change that:
Soak in rum
Soak the raisins overnight in a little rum; this gives the cake a wonderful aroma.
Soak in water with lemon juice
If children will be eating the cake, or if you don't like alcohol, the raisins can be soaked for about 30 minutes in warm water with a little lemon juice. Then dry well and only then use them further.
Raisins don't sink in the batter
To prevent raisins from sinking to the bottom in the batter, simply dust the raisins with a little flour; that helps.
Extra tip: This trick also helps with nuts.
Read also: Candied fruits such as candied citron peel or candied orange peel are easier to cut
Photo by Sabine, meinhaushalt.at
