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Dessert

Marmalade Cheese Cakes

Marmalade cheese cakes are baked cakes made with marmalade, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Marmalade Cheese Cakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. Melt the butter in a saucepan.

  2. Beat the eggs in a bowl and add them to the melted butter.

  3. Stir in the marmalade until well combined.

Assemble and bake

  1. Line patty pans with puff pastry.

  2. Pour the mixture into the lined patty pans.

  3. Bake in a 400°F (200°C) oven until set.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set the filling and bind it into a custard-like texture when baked.
Butter
Adds richness and moisture, and carries the flavour through the filling.
Marmalade
Adds sweetness and citrus acidity, flavouring the filling.

The step that matters

Baking until set. Eggs firm as their proteins coagulate with heat. Pulling the cakes too early leaves a runny centre, while overbaking can make the filling dry and rubbery.

“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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