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Dessert

Rye Cakes for Tea

A rye cake made with rye flour, wheat flour, sour milk, molasses, baking soda, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rye and wheat match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 404 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rye Cakes for Tea

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, combine rye flour, wheat flour, and coarse sea salt.

  3. In another bowl, mix sour milk and baking soda; let it foam.

Mix and bake

  1. Stir the foaming mixture into the flour mixture along with molasses.

  2. Mix until stiff, then transfer to a buttered pan.

  3. Smooth the top with a spoon dipped in hot water.

  4. Bake for 30 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. Rye + wheattop 1% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Rye + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Rye flour
Forms a dense, moist crumb with less gluten structure than wheat flour.
Wheat flour
Adds gluten for some structure and a lighter crumb than rye alone.
Sour milk
Supplies liquid and acidity that reacts with the baking soda.
Baking soda
Reacts with the acidic sour milk to release gas that lifts the cake.
Molasses
Adds sweetness, moisture, and a dark color and deep flavor.

The step that matters

Let the sour milk and baking soda foam before mixing. The acid-base reaction releases carbon dioxide bubbles that give the cake its lift. Waiting for the foam to form before combining ensures the leavening is active in the batter.

“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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