Name: Filled Filbert Cake
Ingredients: 8 ounces filberts, grated; 6 ounces sugar; 1 pint whipped cream or 4-5 egg whites; ½ pound sugar; Nuts for decoration; Candied fruits for decoration

Why it works: Filbert and nuts work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Filled Filbert 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.

Preheat the oven to 350°F (175°C).
Prepare three jelly-tins lined with buttered or waxed paper.
In a bowl, mix grated filberts with sugar and whipped cream or egg whites.
Frost the cake layers with the cream mixture.
Decorate with nuts and candied fruits.

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.

Filbert + nutstop 7% of all pairs

Smell alikemoderate

Cooked together38 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Filbert + creamtop 15% of all pairs

Smell alikelow

Cooked together77 recipes

Shared aroma: 2-heptanol (bitter, floral).
Cream + nutstop 19% of all pairs

Smell alikelow

Cooked together886 recipes

Shared aroma: 2-nonanone (fruity, floral).
Sugar + nutstop 25% of all pairs

Smell alikelow

Cooked together2,228 recipes

Shared aroma: 1-penten-3-one (fish, pungent).