Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Rock Cakes
Ingredients
Directions
The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Beat the egg whites until very dry.
Gradually add the powdered sugar, one teaspoon at a time.
Stir in the chopped almonds.
Shape and bake
Drop the mixture onto white paper in conical shapes using a teaspoon.
Place the paper on baking sheets and bake in a cool oven at 300°F (150°C) until they can be removed from the paper without breaking.
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.
Photo for illustrative purposes only · Contact us to use it
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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Almond + sugartop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Almond + eggtop 25% of all pairsSmell alikemoderateCooked together12,645 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg whites
- Whipped to a dry foam that gives the cakes their light, airy structure.
- Powdered sugar
- Added gradually to the whipped whites, it sweetens and stabilises the foam.
- Sweet almonds
- Provide the main flavour and body, forming the bulk of the cakes.
The step that matters
Beating the egg whites until very dry. Under-whipped whites will not hold a stable foam, so the batter collapses and the cakes spread flat. Whites beaten to a firm, dry peak trap air that sets during gentle baking.
Swap the almond
How well each one fits the dish's main ingredients (sugar, egg):
- Pecansfits about as well
- Almondthe original
- Chestnutfits about as well
- Milletfits less well
Fit is the average pairing score against 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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