This classic Twelfth Night cake is served on Epiphany (January 6th), marking the end of the festive season. Puff pastry is filled with delicious frangipane.
This classic Twelfth Night cake is served on Epiphany (January 6th), marking the end of the festive season.
In France, it’s known as galette de rois, or King cake because it celebrates the day that the three kings brought gifts to baby Jesus. Although this recipe originates in Northern France, versions of the dish are served the world over. Traditionally, the cake contains a whole bean, and whoever finds it is given a golden crown to wear. We’ve switched the bean for a blanched almond, in keeping with the rich flavour of the frangipane filling.
Ingredients
60g (2oz) butter, softened
60g (2oz) caster suguar
1 medium egg yolk
1tbsp rum
60g (2oz) ground almonds
500g packet puff pastry
1 whole almond
Beaten egg, to glaze
Icing sugar, for dusting
Baking sheet
Gold crown, for serving
WEIGHT CONVERTER
grams
to
cups
Method
Set the oven to hot, gas mark 7 or 220°C. Cream together the butter and sugar until light and fluffy, then beat in the egg yolk and rum and then stir in the ground almonds.
Cut the pastry in half and roll each piece out and cut out a 25cm (10in) circle from each. Roll out the trimmings and cut out several long strips about 1cm (½ in) wide. Place one circle on a baking sheet. Brush water around the outside edge of the circle, and then lay the strips in a single layer around the edge to form a border to help stop the filling from running out.
Spread the filling in the centre, and stick the almond into the filling. Brush water around the strips of pastry and then place the second circle of pastry on the top - press the edges down well. Pattern the edge by pressing down with a finger, and then cutting into the edge with a knife.
Make a small hole in the centre of the pastry, then use the point of a small sharp knife to make semi-circular lines from the centre out to the edge of the pastry.
Bake the cake in the centre of the oven for about 30 mins, or until the pastry has risen and is an even golden colour. Remove the cake from the oven and dust icing sugar over it and then return it to the oven for a further 5-10 mins or until the sugar has melted. Serve the cake warm or cold, with the crown on the top.
Top tips for making this Twelfth Night cake...
Make a crown from golden card for the king or queen to wear. This recipe doesn't freeze well, and is best made on the day it's consumed.
Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.
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