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You've been cutting cake wrong. This is the mathematically correct way to do it.

By,
Gourmandize

Cutting it into wedges is not a good idea!

This is the best way to cut a cake 1/5

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This is the best way to cut a cake

Some people take cake very, very seriously.

Back in 1906, Francis Galton wrote the delightful letter "Cutting a Round Cake on Scientific Principles" to Nature journal, explaining (with diagrams) the best way to cut a cake.

His method is surprisingly clever: the trick is to take rectangular slices from the middle, pushing the (ever smaller) parts of the cake back together so they don't dry out.

Here, let us explain it with the help of Youtuber and mathematician Numberphile, who demonstrated this in his video.


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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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