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Dessert

Yekmont Yeast Cakes

A yeast-based cake made with wheat flour, cornmeal, and salt, left to rise and dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Wheat and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 465 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Yekmont Yeast Cakes

Ingredients

Directions

Make the dough

  1. Stir salt into the yeast and add enough wheat flour to create a thick batter.

  2. Let the batter rise until light, then stir in corn meal until thick enough to roll out.

  3. Allow the mixture to rise again, then roll it very thin and cut into cakes.

Dry and store

  1. Dry the cakes in the shade on a clear, windy day.

  2. Once completely dry, tie the cakes in a bag and hang in a cool, dry place.

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. Wheat + corntop 5% of all pairs
    Smell alikestrong
    Cooked together465 recipes

    Shared aroma: hexanal (green, grassy).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Lively yeast
Ferments the batter, producing gas that makes it rise light and airy.
Wheat flour
Provides the starch and gluten that give the batter body and structure.
Corn meal
Thickens the risen batter so it can be rolled out into cakes.

The step that matters

Drying the cakes completely. Cakes must be fully dry before storage. Any remaining moisture lets microbes grow and spoil them, so they need time in airflow until hard and dry throughout.

“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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