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Dessert

Queen's Oat Cakes

A baked oat cake made with Scotch oatmeal, milk, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Queen's Oat Cakes

Ingredients

Directions

Make the batter

  1. Mix the Scotch oatmeal with the milk and cream.

  2. Let the mixture stand until it swells.

Shape and bake

  1. Drop spoonfuls onto buttered baking sheets, spreading them out to a thickness of half an inch.

  2. Bake thoroughly until golden brown.

Serve

  1. Serve hot or cold.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Scotch oatmeal
Forms the main structure and body of the oatcakes as it absorbs liquid.
Milk and cream
Hydrates the oatmeal and adds richness and moisture to the dough.

The step that matters

Letting the mixture stand until it swells. Oatmeal needs time to absorb the liquid fully. If the batter is spread before it swells, the oats stay gritty and the oatcakes may crack or fall apart when baked.

“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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