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Dessert

Almond Cake

A baked almond cake with butter, sugar, eggs, brandy, flour, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Almond Cake

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream together the sugar and butter.

  2. Add the beaten egg yolks, brandy, salt, flour, and finely pounded almonds; mix well.

  3. Whip the egg whites to stiff peaks and fold into the mixture.

  4. Pour the batter into a greased tin pan, about 1 inch thick.

Bake and top

  1. Bake at 350°F (175°C) until light in color.

  2. Mix the chopped almonds, sugar, and beaten egg white; spread over the cake when nearly done.

  3. Return the cake to the oven to finish baking.

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 + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Butter and flour 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

Butter
Creams with sugar to trap air and add richness and tender texture.
Egg yolks
Add richness, fat, and moisture to the batter.
Egg whites
Whipped to stiff peaks, they lighten the batter and help it rise.
Flour
Provides structure as the cake sets in the oven.
Almonds
Add nutty flavor and a moist, tender crumb.

The step that matters

Spreading the almond topping at the right time. Spread the topping only when the cake is nearly done. Added too early, the sugar and egg white can over-brown or burn before the cake is fully baked through.

“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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