Well, I’ve finally got back in the kitchen! It has taken a course of antibiotics (that thankfully seem to be eventually working) but I’m so happy. I’ve missed getting creative with recipes and the cupboards are positively bulging with leftover Christmas food that we were just to ill to do anything with.
As usual for January, the daylight is shocking for taking any pictures. Doesn’t detract from the taste though.
My first recipe of the year is an Epiphany Cake. There are 2 versions of an Epiphany cake, I opted for the Northern French version which is a puff pastry base and top with a frangipane or apple filling. The other version is more common to Spain and New Orleans and is more cake or brioche based with candied fruits and plenty of sugar.
The French version is also known as gâteau des rois (or King Cake) which I love as it gives a real nod to the feat of the Epiphany, when the Kiings (or Wise Men) visited the Baby Jesus. This also, as you know, signals the end of the Christmas festivities. So take down your tree! (Our lasted until the 27th December – First one at the recycling centre!)
There’s not that much you can do to tart up puff pastry but I added a pastry crown which went down well with the girls. It is traditional to hide a gift (like a toy figure) in an Epiphany cake – whoever finds it, is the King of the Table. How fab – I’m definitely adopting this next year!
Epiphany Cake – King Cake – Gateaux de Rois
|Prep time||1 hour, 15 minutes|
|Cook time||1 hour|
|Total time||2 hours, 15 minutes|
|Misc||Child Friendly, Serve Cold|
|Occasion||Casual Party, Christmas|
- 2 packets Puff Pastry (Packets tend to be 500g)
- 130g Butter (Chopped into small cubes)
- 130g Caster Sugar
- 120g Ground almonds
- 2 Egg Yolks
- 1 Large Egg
- 1 teaspoon Almond Extract
- 1 Lemon - Juice and Zest of
- 1 Orange (or Tangerine) Juice & Zest of
- 2 teaspoons Disaronno or other Almond Liqueur
|Make the frangipane first - needs to chill for 1 hour. Using an electric mixer, whisk the sugar and butter until pale and smooth. |
|Add the egg and yolks, one at a time until well combined. Add the ground almonds.|
|Continue mixing whilst adding the zest, extract, liqueur and juice.|
|Remove from the bowl and Roll in at least a double thickness of cling film. Chill in the fridge for at least an hour.|
|Preheat the oven to 180C and line a flat baking tray with baking parchment.|
|Roll out one pack of pastry to a thickness of about 1/2cm. Cut around the edge of a 10" bowl and place the pastry circle on the baking tray.|
|Place the frangipane in the centre of the circle - You will be able to mould it so it is a round shape - Leave a 1 1/2 cm gap around the edge of the frangipane where you can still see the pastry.|
|Brush the pastry edge with milk or boiled water.|
|Roll out the second packet of pastry, this time make the circle approx 12" diameter. Place on top of the first pastry circle and frangipane, smoothing down the edge. You may want to trim the top layer where it meets the base pastry.|
|I went retro and used my cake crimpers to join the two layers together and made a pastry crown with some of the leftover pastry.|
|Brush the whole top of the cake with milk and bake for exactly 1 hour.|
|Remove from the oven and allow to cool.|
Huge thanks to everyone that left Bake of the Week entries over Christmas – You sure enjoyed some lovely goodies! As usual it was so difficult to chose a particular Bake of the Week but I’ve gone for it – Well, actually I’ve chosen 1 sweet and 1 savoury.
The Savoury bake of the week is from Herbs, Spices & Tradition with her Savoury Baked Cake (also known as Mathhi Lagan) – The colour is just fantastic!
For my sweet choice (sooo hard!) I went with Corina at Searching for Spice’s Dulce de Leche cake – I was so inspired by this cake, I went & bought the most enormous tub of Dulce de Leche for a really lazy version of it.
The link is now open for our next week’s Bake of the Week – I’m going to go back to showcasing all the entries from next week and will be posting on the Tuesday. Don’t forget to visit the other entries and getting sharing about #Bakeoftheweek – I will retweet any of your tweets.
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