Wednesday, January 21, 2009

Time for Tea, The Epiphany Cake Recipe

In case the previous article aroused your taste buds, here’s one of the many recipes around for the Epiphany Cake I wrote about.You'll have missed Epiphany but it's a nice cake to eat at any time of year.
Perhaps in the interests of safety the feves should be left out, after all who wants to spend what should have been a happy occasion in the local A&E?

Recipe for Gateau (or Galette de Rois)
Preparation time 20 mins
Cooking time 20 mins
Serves 8

2 Pkts ready-made flaky pastry, sufficient to cut into two 20cm diameter circles.
125 gms ground almonds
125 gms castor sugar
125 gms softened butter
2 whole eggs + the yolk of a third (separately reserved)
2tsps of Rum (or to taste)

Pre-heat the oven to gas mk.7, 220 C or 425 F

Work the softened butter with the sugar until you have a fluffy white mixture.

Add the ground almond, the 2 whole eggs and the rum and beat all together until the mixture is smooth and lump-free.

Cut two 20cm circles from the 2 sheets of flaky pastry and place one circle on a large baking sheet.

Carefully pour the almond mixture onto the pastry circle, leaving a 2cm space all around the edge of the base. At this point you can add one or more traditional feves (see previous article) but if you’re serving it to young children or elderly parents, on your own head be it!

Brush a little water, milk or some of the retained egg yolk, around the edge of the second circle of pastry, and place, egged side down on top of the almond mixture. Press the edges of the two pastry circles together firmly, and flute the edges with either a knife, the back of a spoon or your fingers.

Brush more egg yolk over the entire surface, and lightly prick with the point of a very sharp knife to release air as the galette cooks.

Bake in the centre of the pre-heated oven for twenty minutes until its golden brown all over. Resist the temptation to eat it straight from the oven or the almond paste filling will give your tongue 1st degree burns. Best served cold.

Bon Appetit !


The Weaver of Grass said...

I shall try this recipe - it sounds delicious. Nice to read your blog again - I seem to have missed it for a while.

Frances said...

I am definitely going to try this recipe in the future. The way you have written it makes it seem very sraightforward. I agree about the feve, always thought that was a bit of a dodgy idea.

Jo said...

Glad you like the recipe Weaver.
Frances: maybe you should get Hubs to make it for'll cheer you up, and it's dead easy especially if you buy a packet of Frangipane mix instead of doing the almond paste from scratch !
Which remind me I'm supposed to be making blueberry muffins for tea (from another mix, of course.)