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Dessert

Almond Cake

Almond Cake is a layered cake with a sweet almond filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Cake

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the cake

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

  2. In a large bowl, cream together the butter and sugar until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Stir in the sweet milk.

  5. In another bowl, combine the flour and baking powder, then gradually add to the wet mixture.

  6. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.

Fill and assemble

  1. For the filling, mix the sour cream, egg, chopped almonds, sugar, and vanilla flavoring in a bowl.

  2. Once the cake is cool, slice it in half and spread the filling between the layers.

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Eggs
Bind the batter and add structure as the cake sets in the oven.
Butter
Adds richness and tenderness when creamed with the sugar.
Sugar
Sweetens the cake and helps create a light, fluffy creamed base.
Flour
Provides the main structure that holds the cake together as it bakes.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Chopped almonds
Add nutty flavor and texture to the almond filling between the layers.

The step that matters

Pouring and baking the batter. Baking until a toothpick comes out clean matters because underbaked cake stays gummy in the center, while overbaking dries it out. Baking powder begins releasing gas once mixed with liquid, so the batter should go into the oven without long delay.

“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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