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 ???
??? puff pastry dough ???
??? butter, unsalted, soft ???
??? icing/confectioners' sugar ???
??? almond meal ???
??? eggs size large ???
??? rum ???
??? 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

Claims

This recipe is :
Excellent source of  :
Selenium, Vitamin E
Good source of  :
Folacin, Magnesium, Manganese, Vitamin B2
Source of  :
Copper, Iron, Niacin, Omega-3, Omega-6, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin D, Vitamin K, Zinc
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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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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 | Kosher | Source of Omega-3 | Vegetarian | French

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