Name: Macedonian Syrup Cake I
Ingredients: 2 eggs, room temperature; 2 cups yogurt or (Kiselo Mleko..sour cream); 4 tbsp. vegetable oil; 2 cups cream of wheat; 3 tsp. baking soda; SYRUP:; 2 cups sugar; 2 cups water

Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Macedonian Syrup Cake I

Oven350°F

Time45 to 50 minutes

Ingredients

Directions

Prepare the batter

Preheat oven to 350°F.
Beat eggs with yogurt vigorously.
Add remaining ingredients and mix well.
Grease a 9×9×2 inch pan with oil; pour in mixture.

Make the syrup

Boil sugar and water until mixture thickens slightly.
Cool syrup to lukewarm and pour over cold cake.

Bake and serve

Bake for 45 to 50 minutes.
Cut into squares or diamonds.
Pour syrup evenly over top.

Nutrition, whole recipe (rough)

852Calories

37 gProtein

26 gFat

115 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Yogurt	170g plain Greek	100
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Wheat	not in our table	0
Syrup	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Syrup + sugartop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Cream + syruptop 12% of all pairs

Smell alikemoderate

Cooked together1,964 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Yogurt + wheattop 15% of all pairs

Smell alikemoderate

Cooked together291 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Yogurt + creamtop 15% of all pairs

Smell alikemoderate

Cooked together1,478 recipes

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

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

What each ingredient does

Eggs: Bind the batter and add structure and richness to the cake.
Yogurt: Adds moisture and tang, keeping the cake tender.
Cream of wheat: Forms the body of the cake and absorbs liquid as it bakes.
Baking soda: Reacts with the acidic yogurt to produce gas that lifts the cake.
Vegetable oil: Adds fat that keeps the crumb moist and tender.
Sugar: Sweetens the syrup and helps it soak into the cake.

The step that matters

Pour the syrup over the cake at the right temperature. The syrup should be lukewarm and the cake cold. A cold cake soaks up the syrup gradually without turning soggy, while hot syrup on hot cake can make it wet and 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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Whole Wheat Muffins12 recipes

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Macedonian Syrup Cake I