Why it works: Flour and caraway match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,435 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
A Plain Cake
Ingredients
Directions
In a large bowl, combine the flour, currants, butter, clove, caraway seed, and grated lemon peel.
Gradually add milk until the mixture is wet but not too runny.
Stir in the yeast until well combined.
Mix until a dough forms, then knead lightly.
Let the dough rise in a warm place until doubled in size.
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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Flour + carawaytop 6% of all pairsSmell alikestrongCooked together1,435 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Clove + carawaytop 7% of all pairsSmell alikestrongCooked together143 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Clove + lemontop 10% of all pairsSmell alikestrongCooked together8,150 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Caraway + lemontop 10% of all pairsSmell alikestrongCooked together270 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Swap the currant
How well each one fits the dish's main ingredients (flour, butter, clove, caraway, lemon, milk):
- Raisinfits better
- Vanillafits better
- Figfits better
- Currantthe original
Fit is the average pairing score against flour, butter, clove, caraway, lemon, milk. Candidates are from the same food group and used in at least 100 recipes.
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