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Biscuit Cake

Biscuit cake is an easy to prepare dessert with little and easily available ingredients. This dessert can be frozen and can be fresh for one week. It is kids friendly and a rich dessert

By bbcgoodfood · From Open Recipes · 4 ingredients
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Why it works: Biscuit and nuts work together. They rank in the top 7% of all ingredient pairs, and 38 recipes mention both. Both carry maltol, which smells caramel, sweet. The science ↓

The recipe

Serves 10

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Biscuit + nutstop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together38 recipes

    Shared aroma: maltol (caramel, sweet).

  2. Cream + biscuittop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together1,234 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Cream + condensed milktop 9% of all pairs
    Aroma overlaplow
    Mentioned together415 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Condensed milk + biscuittop 10% of all pairs
    Aroma overlaplow
    Mentioned together63 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Cream + nutstop 11% of all pairs
    Aroma overlaplow
    Mentioned together886 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (cream, condensed milk, biscuit):

  1. Pistachiobetter flavor fit
  2. Almondbetter flavor fit
  3. Hazelnutabout as good a flavor fit
  4. Nutsthe original

Fit is the average pairing score against cream, condensed milk, biscuit. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).