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Dessert

Queen, or Heart Cakes

A sweet cake made with butter, sugar, eggs, flour, currants, and nutmeg, baked in heart-shaped tins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and nutmeg are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 18,623 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Queen, or Heart Cakes

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the batter

  1. Cream the butter with the sugar and grated nutmeg until well combined.

  2. Add half of the eggs and beat for 10 minutes.

  3. Incorporate the remaining eggs and beat for another 10 minutes.

  4. Gently stir in the flour and then the currants.

Bake and serve

  1. Grease small tin pans (hearts are preferred) with butter.

  2. Fill the pans with the batter and bake in a hot oven at 400°F (200°C) for a few minutes.

  3. Remove the cakes from the pans as soon as they are done.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Butter and flour 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

Butter
Creams with the sugar to trap air, giving the cakes a tender, rich crumb.
Eggs
Add structure and lift as they are beaten into the batter, helping the cakes set.
Flour
Provides the main structure that sets the cake as it bakes.
Sugar
Sweetens the cake and helps the butter hold air when creamed.

The step that matters

Removing the cakes from the pans. Cakes left in hot tins keep cooking from the residual heat and can dry out or stick, so they should be turned out as soon as they are done.

Swap the currant

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

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

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