Name: Orange Filling Fob Cake
Ingredients: 1 cup confectioners' sugar; grated rind of 1 orange; strained juice of 1 orange

Why it works: Sugar and orange are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange Filling Fob Cake

Ingredients

1 cup confectioners' sugar
grated rind of 1 orange
strained juice of 1 orange

Directions

In a bowl, mix the confectioners' sugar and grated orange rind.
Add enough strained orange juice to moisten the mixture.
Spread the filling between the layers of the cake and on top.

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.

Sugar + orangetop 20% of all pairs

Smell alikelow

Cooked together19,212 recipes

Shared aroma: beta-damascenone (apple, rose).

Sugar and orange barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Confectioners' sugar: Provides sweetness and a smooth, thick body that sets the filling.
Orange juice: Moistens the sugar into a spreadable filling and adds fruity acidity.
Orange rind: Adds concentrated orange aroma and flavour.

“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.