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M'hanncha

By epicurious · From Open Recipes · 18 ingredients
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Why it works: Cinnamon and cardamom match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 1,299 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

The recipe

Makes 1 cake (serves 6 to 8)

Ingredients

Contains: egg, milk, 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 epicurious. 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. Cinnamon + cardamomtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,299 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cardamom + orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together228 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Cinnamon + orangetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Cinnamon + vanillatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Almond + cinnamontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

Flavor stand-ins for the orange

How well each one fits the dish's main ingredients (almond, sugar, cinnamon, cardamom, butter, egg, vanilla):

  1. Figabout as good a flavor fit
  2. Blueberryabout as good a flavor fit
  3. Peachabout as good a flavor fit
  4. Orangethe original

Fit is the average pairing score against almond, sugar, cinnamon, cardamom, butter, egg, vanilla. 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).