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Dessert

Almond Rice Cake

A baked cake made with ground rice, sugar, eggs, and almond essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and almond match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,456 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

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

  2. Beat the egg yolks and egg whites separately.

Make the batter

  1. Gradually add the ground rice and powdered sugar to the beaten yolks.

  2. Fold in the beaten egg whites and almond essence.

  3. Pour the mixture into a well-greased tin.

Bake

  1. Bake for 1.5 hours.

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. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

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

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

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

  5. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Ground rice
Forms the body of the cake, giving it a dense, tender crumb.
Egg yolks
Add richness and help bind the batter together.
Egg whites
Trapped air from whipping lightens the cake as it bakes.
White sugar
Sweetens the cake and helps keep the crumb tender.
Essence of almond
Adds the main almond aroma and flavour.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air whisked into the egg whites. Stirring vigorously knocks that air out, and the cake rises less and bakes up denser.

Swap the almond

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

  1. Almondthe original
  2. Sesamefits about as well
  3. Milletfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against rice, sugar, 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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