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Dessert

Bee Sting Cake

A yeast‑leavened cake with a butter‑sugar‑almond topping.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Flour and almond 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 ↓

Bee Sting Cake

Oven360°F
Time30 minutes

Ingredients

Directions

Make the dough

  1. Sift the flour with the salt and place it in a bowl.

  2. Add the butter, mashing with a fork until it integrates.

  3. Add the shredded yeast and sugar.

  4. Mix the milk with the egg and add it, mixing until incorporated.

  5. According to the dough's density, add more milk or not.

  6. Work with your hands until everything is bound and turn over onto a table.

  7. Knead the pastry until achieving a smooth, elastic texture; it should not stick to your hands or table.

  8. Place the dough in a large bowl to leaven.

  9. Cover the container with plastic or saran wrap and then with a cloth.

  10. Let it sit for 30 minutes or until it has leavened; time depends on room temperature.

Make the coating

  1. Place the sugar, milk and butter in a saucepan.

  2. Place over flame, always stirring, until everything is bound.

  3. Then add the chopped almonds and stir well.

  4. Remove and continue mixing to cool the preparation.

Assemble and bake

  1. Grease and dust a rectangular mold and pour the preparation into it.

  2. Let it sit while you prepare the covering.

  3. Pour on the dough and spread the almonds throughout the surface.

  4. Place in the oven at 360°F for 30 minutes or until cooked.

  5. Serve warm or cold, alone or with whipped cream without sugar.

Nutrition, whole recipe (rough)

840Calories
28 gProtein
27 gFat
120 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Almond1 almond (1.2g)7
Salt1 tsp (6g)0
Pastrynot in our table0

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.

  1. Flour + almondtop 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. Flour + buttertop 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).

Flour and butter 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

Flour
Forms the structure of the dough that holds the cake together.
Yeast
Produces gas that makes the dough rise and become light.
Egg
Adds structure and richness to the dough, helping it bind.
Butter
Adds fat for tenderness and flavor in the dough and coating.
Almonds
Add crunch and nutty flavor to the topping.
Sugar
Adds sweetness and helps the topping caramelize and brown.

The step that matters

Knead the pastry until smooth and elastic. Kneading develops gluten, which gives the dough the elasticity needed to trap yeast gas and rise well. Under-kneaded dough stays dense and tears easily.

“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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