Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Almond Cake
Ingredients
Directions
The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the batter
Blanch and pound the sweet and bitter almonds to a paste.
Separate the egg whites from the yolks.
Beat the yolks and add them to the almond paste.
Stir in the sugar, flour, and lemon rind.
Beat the butter to a cream and mix it in.
Whisk the egg whites to a stiff froth and fold them into the mixture.
Bake
Butter a cake mold, pour in the mixture, and bake at 350°F (175°C) for 1 to 1½ hours.
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.
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Almond + flourtop 5% of all pairsSmell alikemoderateCooked together8,673 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Almond + lemontop 10% of all pairsSmell alikestrongCooked together5,655 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Almond + buttertop 11% of all pairsSmell alikemoderateCooked together9,245 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet almonds
- Provide the main body and nutty flavor of the cake.
- Eggs
- Whisked whites add lift and structure, while yolks add richness and binding.
- Butter
- Adds fat for a tender crumb and rich flavor.
- Fine flour
- Gives the batter structure so the cake holds its shape as it sets.
- Sugar
- Adds sweetness and helps the cake brown while baking.
The step that matters
Folding in the whisked egg whites. Whites beaten to a stiff froth trap air that gives the cake its rise. Folding gently, rather than stirring, keeps that air from collapsing and leaves a lighter crumb.
Swap the lemon
How well each one fits the dish's main ingredients (almond, egg, sugar, flour, butter):
- Raisinfits better
- Vanillafits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against almond, egg, sugar, flour, butter. 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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