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Dessert

Farina Torte

A sweet cake made with powdered sugar, baking powder, eggs, farina, walnuts, filberts, and toast crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Illustration of Farina TorteIllustration

Why it works: Walnut and filbert work together. They rank in the top 6% of all ingredient pairs, and 46 recipes mention both. Both carry 2-undecenal, which smells sweet. The science ↓

The recipe

Ingredients

Contains: egg, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, mix the powdered sugar and baking powder.

  2. Add the beaten eggs and mix well.

  3. Stir in the farina, chopped walnuts, chopped filberts, and toast crumbs.

Bake

  1. Pour the mixture into a greased baking pan.

  2. Bake for about 30-40 minutes or until golden brown.

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.

The picture is an illustration, not a photo of this recipe · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Walnut + filberttop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together46 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Sugar + eggtop 10% of all pairs
    Aroma overlapstrong
    Mentioned together122,252 recipes

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

  3. Egg + walnuttop 11% of all pairs
    Aroma overlapstrong
    Mentioned together5,912 recipes

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

  4. Sugar + filberttop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together143 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + filberttop 15% of all pairs
    Aroma overlapstrong
    Mentioned together86 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Eggs
Beaten eggs add structure and lift to the batter as they set in the oven.
Farina
Semolina-type flour gives the cake its body and a slightly coarse, tender crumb.
Powdered sugar
Dissolves easily into the batter, adding sweetness and a fine texture.
Baking powder
Releases gas during baking, helping the cake rise and turn light.
Toast crumbs
Absorb moisture and add a toasted, slightly crisp flavour and texture.

Flavor stand-ins for the filbert

How well each one fits the dish's main ingredients (sugar, egg, walnut):

  1. Pecansbetter flavor fit
  2. Almondbetter flavor fit
  3. Macadamia nutbetter flavor fit
  4. Filbertthe original

Fit is the average pairing score against sugar, egg, walnut. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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