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. Follow along and enjoy!
Galette des rois (Epiphany cake)
- 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
- 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 (400F) (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.