Sultana Cake

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 + raisintop 1% of all pairs
   Smell alikestrong
   Cooked together9,075 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Almond + raisintop 2% of all pairs
   Smell alikemoderate
   Cooked together1,781 recipes

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

3. Almond + vanillatop 4% of all pairs
   Smell alikestrong
   Cooked together3,961 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

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

   Shared aroma: isobutyraldehyde (malty, green).

5. Milk + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together19,187 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

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 give the cake a tender, rich crumb.

Eggs

Add structure and richness as the batter sets in the oven.

Flour

Forms the main structure of the cake as it bakes.

Baking powder

Releases gas in the batter so the cake rises lightly.

Sultana raisins

Add chewy pockets of sweetness throughout the cake.

Almonds

Add crunch and a nutty flavour to the crumb.

Swap the raisin

How well each one fits the dish's main ingredients (butter, almond, flour, milk, sugar, vanilla, cream):

1. Figfits about as well
2. Coconutfits about as well
3. Raisinthe original
4. Peachfits about as well

Fit is the average pairing score against butter, almond, flour, milk, sugar, vanilla, cream. Candidates are from the same food group and used in at least 100 recipes.