King cake with frangipane for Epiphany

Ingredients

• 100 gsugar
• 100 gground almonds
• 100 gsoftened butter
• 3whole eggs
• 2 rollsready-rolled puff pastry
• 1 tablespoon (about 15 g)plain flour
• 1 tablespoon (15 ml)amber rum
• 1Epiphany charm
• 4–8 dropsbitter almond extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (Gas Mark 6).

2. 2

   Make the frangipane

   Whisk the softened butter and sugar together in a bowl. When the mixture begins to soften, mix in the ground almonds; it will become firm. Add the rum, then two of the eggs, followed by 1 tablespoon of flour. Mix until smooth, then stir in 4–8 drops of bitter almond extract, to taste.

3. 3

   Fill the pastry

   Unroll one sheet of puff pastry onto a baking tray, leaving its baking paper underneath. Spoon the almond mixture into the middle and spread it out, leaving a 2 cm border. Place the charm in the filling.

4. 4

   Seal the edges

   Beat the remaining egg in a bowl. Brush the pastry border with some of the beaten egg, lay the second sheet of pastry over the top, then press the edges together with a fork to seal.

5. 5

   Brush the top

   Brush the beaten egg over the whole galette so it bakes to a golden colour.

6. 6

   Score the pastry

   Use a knife or fork to make shallow decorative marks in the pastry to help it rise. Simple lengthwise and crosswise lines will do.

7. 7

   Bake the galette

   Bake for 40–45 minutes. Do not open the oven while it is baking.

8. 8

   Serve warm

   Serve the galette warm.

What is king cake with frangipane?

For Epiphany, this French galette des rois is made by enclosing almond frangipane between two layers of puff pastry. A small charm is hidden in the filling, and the person who finds it is traditionally crowned king or queen for the occasion.

The version here keeps the filling simple: ground almonds, butter, sugar, eggs and a little rum. The pastry gives it a crisp, flaky shell around the rich almond centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 412 calories, 8g protein, 38g carbs, 27g fat.

The puff pastry, butter and almonds contribute most of the fat, while the pastry and sugar provide much of the carbohydrate. Eggs and almonds supply some protein. Pair a slice with fresh fruit or a salad if you want a more balanced plate.

The almond filling

Ground almonds: mix them into the butter and sugar before adding the eggs, rum and flour. The filling should be smooth before it goes on the pastry.

Almond extract: the method calls for 4–8 drops, depending on taste. Add it gradually, since its flavour is concentrated.

Keep the pastry sealed

Border: leave about 2 cm clear around the filling so the pastry sheets have room to join. Brush this edge with beaten egg before laying on the top sheet.

Fork: press around the edge to seal the layers together. A closed seam helps keep the frangipane inside as the pastry puffs.

Decorate without cutting through

Scoring: make shallow marks on the surface with a knife or fork, rather than cutting all the way through. Lines in both directions are an easy pattern, and the marks give the pastry room to expand.

Watch the bake

Oven: bake at 180°C for 40–45 minutes, keeping the door closed during cooking as directed. The top should be golden and the pastry visibly risen when it is ready.

Serve for Epiphany

Warm slices make the most of the crisp pastry and fragrant filling. Cut carefully, since the charm is hidden inside, and let everyone know to look out for it.

A lightly dressed green salad or fresh fruit can provide a simple contrast to the buttery pastry.

Recipe notes & tips

• Keep the baking paper under the first pastry sheet to make transferring and baking easier.
• Spread the filling evenly but leave the 2 cm border clear.
• Use the beaten egg sparingly on the seam so the pastry edges can press together.
• Add the bitter almond extract a few drops at a time and taste the filling before assembling.
• Let the galette rest briefly after baking so the filling is easier to portion.

Variations

• Citrus zest: add a little finely grated orange zest to the almond filling for a fresh aroma.
• Vanilla: flavour the filling with a little vanilla instead of bitter almond extract.
• No rum: leave out the rum for an alcohol-free filling.
• Pear: arrange a thin layer of pear slices over the frangipane before adding the top pastry.
• Flaked almonds: scatter a few over the egg-washed top before baking for extra crunch.

Common mistakes to avoid

• Filling too close to the edge: leave a 2 cm border so the pastry can seal.
• Loose seam: brush the border with beaten egg and press it firmly with a fork.
• Deep scoring: mark the surface lightly so the filling stays enclosed.
• Opening the oven: keep the door shut throughout baking, as the method instructs.
• Serving straight from the oven: allow a brief rest so the hot filling settles before slicing.

How to store

Keep leftover galette covered in the refrigerator for up to 2 days. Reheat slices in an oven at about 160°C until warm, rather than microwaving, to help the pastry regain some crispness.

Frequently asked questions