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Dessert

Gbiddle'cakes

A small fried cake with a jelly filling, dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Gbiddle'cakes

Ingredients

Directions

Make the dough

  1. Beat the eggs in a bowl.

  2. Stir in a pinch of salt and the rose water.

  3. Add sifted flour until the mixture is thick enough to roll out.

Shape and fry

  1. Roll out the dough and cut with a cake cutter.

  2. Heat lard in a pan until hot, then fry the cutouts quickly.

  3. Dust the hot fritters with powdered sugar.

Fill and serve

  1. Once cool, place a teaspoon of jelly in the center of each fritter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rose + flourtop 27% of all pairs
    Smell alikelow
    Cooked together1,643 recipes

    Shared aroma: eugenol (clove, spicy).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Eggs
Bind the dough and add structure and richness as they set.
Sifted flour
Thickens the mixture so it can be rolled out and cut.
Lard
Frying fat that crisps the outside and carries heat into the dough.
Jelly
Adds sweetness and a fruity filling inside the cooled fritter.

The step that matters

Frying the cutouts quickly in hot lard. If the lard is not hot enough, the dough absorbs fat and turns greasy instead of crisping. Frying quickly in properly hot fat seals the surface and keeps the fritters light.

“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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