Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Jelly-cake
Ingredients
Directions
The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Preheat the oven to 400°F (200°C).
Butter shallow tin pans or plates of the same size.
Pour the batter into the pans to a thickness of about ½ inch.
Bake for a few minutes until light brown.
Remove from the oven and lay the cakes on a flat surface.
Spread a layer of jelly on top of each cake.
Stack the cakes with jelly between each layer, reserving the nicest-looking cake for the top without jelly.
Dust the top with sifted sugar and cut into slices before serving.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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