French King Cake

1 Reviews
100% would make this recipe again

This cake is traditionally eaten in France a few days before and after Epiphany (Jan 6th). A "fève" (i.e. broad bean) is usually hidden in the cake and the person who finds it becomes king for the day.

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Ingredients

parchment paper, for the baking sheet
400 g puff pastry dough 1 box
1/2 cup butter, unsalted, soft 120 g
1 cup icing/confectioners' sugar 130 g
1 1/3 cup almond meal 130 g
3 eggs size large
1 tbsp rum 15 mL
white flour (all purpose), to roll out the pastry

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line with parchment paper.
  2. In a bowl, cream the butter with the sugar using a mixer, until light and fluffy. Fold in the almond meal, 2 eggs and rum. Set aside.
  3. On a lightly floured board, roll out the puff pastry to 2 rounds of about 10 in (25 cm) diameter, using a rolling pin. Place one round on the baking sheet.
  4. Transfer the almond mixture to the center of the round, leaving about 1 in (2,5 cm) on the edge. Drop one broad bean near the edge (to minimize the chances to find it when slicing the cake).Whisk the remaining egg with 1 tbsp water then brush the pastry edge. Cover with the second pastry round.
  5. Seal all around the edge, gently pressing with a fork. Drill tiny holes in the upper crust, to allow steam to escape. Brush the crust with the beaten egg.
  6. Bake in the middle of the oven 20-25 min, until golden.
  7. Serve at room temperature.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

450

Fat

33 g

50 %

Saturated 9.1 g
+ Trans 0.5 g

48 %

Cholesterol

90 mg

Sodium

150 mg

6 %

Carbohydrate

33 g

11 %

Fibre

2 g

8 %

Sugars

13 g

Net Carbs

31 g

Protein

8 g

Vitamin A

11 %

Vitamin C

0 %

Calcium

4 %

Iron

13 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Fats 3
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Nuts | Desserts | French

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