How to Make a Traditional Epiphany Cake

This recipe is shared by our contributor Phoebe Thomas. She makes this French January treat, a delicious, buttery, frangipane pastry, called la galette des rois, which translates to the King’s Cake at home with her kids. The galette des rois with a frangipane filling is not a typical Provencal recipe, but it is found in local bakeries at this time of the year (or you can make your own by following Phoebe’s recipe). In Provence, the traditional King’s Cake is a brioche with traditional candied fruits.

Follow along and enjoy!

Galette des Rois (Epiphany cake)

Phoebe Thomas

Here is what Phoebe has to say: Making your own Galette des Rois is very simple, assuming you can get hold of ready-made puff pastry. In France, we’re spoilt with excellent quality puff pastry that comes ready-rolled with its own baking paper, available in every supermarket.  And even better than that, during the festive period, roughly December and January, kits of puff pastry with a crown and figurine are sold too!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine French

Servings 8 People

Ingredients

  

1x2x3x

• 460 g Puff Pastry 2 rolls of ready-made pastry
• 100 g Ground Almonds
• 75 g Sugar
• 1 whole Egg
• 1 Egg Yolk beaten
• 50 g Unsalted Butter at room temperature
• A few drops Almond Essence
• 1 Fève small ceramic figurine or a dried broad bean
• 1 Paper Crown

Instructions

 

• Roll out the bottom pastry into thin rounds of approximately 30-35cms diametre onto a baking tray lined with baking paper.  Prick it with a fork several times.
• Mix all other ingredients except the extra egg yolk in a mixing bowl, beat till thoroughly mixed and creamy.  The paste should be quite thick.
• Spread the paste over the pastry, leaving an edge of a couple of centimetres.
• Paint some beaten egg yolk around the edges as “glue” to help stick the top layer of pastry.
• Place the fève (figurine) somewhere not too near the centre.
• Place the 2nd round of pastry over the top and pinch around the edges to stick it firmly closed.
• Prick a few holes and cut a pattern on the top with a knife (if you wish!)
• Paint with the beaten egg yolk to make the pastry beautifully golden.
• Bake at 200°C (400°F) (fan assisted oven) for approx 25 mins (or until golden, keep an eye on it, all ovens are different).
• Can be served warm or cold.

Notes

Serve to as many as possible, but make checking carefully not to break a tooth or choke on the fève.

Keyword Cakes, Christmas Recipe, French Desserts

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