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Dessert

Almond Cake

A baked almond cake made with butter, sugar, eggs, almonds, flour, baking powder, brandy, milk, and bitter almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Cake

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Rub the butter and sugar together until smooth and creamy.

  3. Add the eggs one at a time, beating for 3-4 minutes after each addition.

  4. Sift the flour and baking powder together.

Make the batter

  1. Mix the flour mixture into the butter mixture along with the almonds, bitter almond extract, brandy, and milk. Stir until you have a smooth, medium batter.

Bake

  1. Pour the batter into a prepared baking pan and bake for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Creams with the sugar to add richness and a tender crumb.
Sugar
Sweetens the cake and helps trap air when creamed with the butter.
Eggs
Provide structure and richness, setting as the cake bakes.
Flour
Forms the main structure of the cake as its proteins set in the oven.
Baking powder
Releases gas in the batter, helping the cake rise.
Blanched almonds
Add nutty flavour and a little texture to the crumb.

The step that matters

Adding the eggs one at a time. Beating each egg fully into the creamed butter and sugar keeps the emulsion stable and holds air in the batter. If eggs are added too fast or left unbeaten, the batter can curdle and the cake may bake up dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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