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Dessert

Genuine Bristol Cakes

A sweet biscuit-like cake made with flour, sugar, butter, eggs, currants, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Genuine Bristol Cakes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. In a bowl, mix the flour, sugar, butter, egg yolks, and egg whites until well combined.

  2. Add the currants and stir them into the mixture.

  3. Grease a large tin plate with butter.

  4. Drop spoonfuls of the mixture onto the greased plate to form cakes.

Bake

  1. Bake in a brisk oven at 400°F (200°C) until golden, being careful not to burn them.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Wheat flour
Provides the structure that holds the cakes together as they set.
Butter
Adds richness and tenderness, and helps the cakes brown.
Egg yolks
Add richness and help bind the mixture into a cohesive batter.
Egg whites
Add lift and help set the cakes' structure in the oven.
Currants
Add sweetness, chewy texture and fruity flavour throughout the cakes.
Loaf sugar
Sweetens the cakes and contributes to browning at the surface.

The step that matters

Bake until golden without burning. Sugar browns quickly at high heat, so the cakes can scorch on the outside while the centre is still underbaked. Watching the colour closely and removing them once golden keeps them evenly cooked and tender.

Swap the currant

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against wheat, flour, sugar, butter, egg. 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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