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Dessert

Almond Cake

A cake made from sweet and bitter almonds, sugar, eggs, brandy, orange‑flower water, baked in an oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,125 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Blanch the sweet and bitter almonds, then pound them to a paste with orange‑flower water.

  2. Grease a tin pan and dust it with bread crumbs.

Make the batter

  1. In a bowl, whisk the yolks and whites of the eggs separately for half an hour.

  2. Mix the almond paste with the sifted sugar and add the yolks.

  3. Gently fold in the whipped egg whites until well combined.

  4. Pour the batter into the pan and sprinkle sifted sugar on top.

Bake

  1. Bake in a preheated oven at 350°F (175°C) for 30 to 45 minutes.

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. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Eggs
Whipped whites trap air and give the cake its light, risen structure, while yolks add richness.
Sweet almonds
Ground into a paste, they supply the bulk and nutty flavour of the cake.
Bitter almonds
Add a sharper, more intense almond aroma that balances the sweetness.
Loaf sugar
Sweetens the batter and helps the cake brown lightly in the oven.

The step that matters

Gently fold in the whipped egg whites. Whipped whites hold the air that lifts the cake. Stirring or deflating them vigorously knocks out that air, leaving a dense, flat result.

Swap the orange

How well each one fits the dish's main ingredients (almond, sugar, brandy, egg, butter, bread):

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Orangethe original

Fit is the average pairing score against almond, sugar, brandy, egg, butter, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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