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Epiphany cake

Epiphany cake

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Absolutely! Here’s a charming and informative article for your Epiphany Cake recipe:

Epiphany Cake (Galette des Rois) – A Regal Treat to Celebrate the Season 👑🎂

Each January, as the holidays wind down, a beautiful tradition sweetens tables across Europe—the Epiphany Cake, also known as the Galette des Rois in France or Rosca de Reyes in Spain and Latin America. This festive cake is more than just a dessert—it’s a celebration of the Feast of the Epiphany on January 6th, honoring the visit of the three wise men to baby Jesus.

With its golden crust, hidden surprise, and crown-worthy flavor, the Epiphany Cake is a joy to bake and even more fun to share.

What Is Epiphany Cake?

The Epiphany Cake varies from country to country, but it traditionally includes a hidden charm or figurine (often called a “fève”). Whoever finds the fève in their slice is crowned King or Queen for the day—complete with a paper crown!

One of the most beloved versions is the French Galette des Rois, a buttery puff pastry filled with rich almond frangipane. Light, flaky, and deeply flavorful, it’s an elegant way to end the holiday season.

Ingredients for a Classic Galette des Rois (Almond Epiphany Cake):

For the frangipane filling:

  • 100g (1/2 cup) unsalted butter, softened
  • 100g (1/2 cup) sugar
  • 100g (1 cup) almond flour
  • 2 eggs
  • 1 tsp almond extract
  • Optional: a splash of dark rum or vanilla extract

For assembly:

  • 2 sheets of puff pastry (store-bought or homemade)
  • 1 egg yolk + 1 tbsp milk (for egg wash)
  • 1 fève (a ceramic figure, almond, or dried bean)
  • A paper crown (optional, but traditional!)

How to Make Epiphany Cake:

  1. Prepare the frangipane filling:
    Cream together butter and sugar until light and fluffy. Beat in eggs, then stir in almond flour and almond extract. Mix until smooth.
  2. Roll out the pastry:
    Cut two equal circles of puff pastry (about 9–10 inches in diameter). Place one circle on a parchment-lined baking sheet.
  3. Assemble the cake:
    Spread the frangipane evenly over the bottom pastry, leaving a 1-inch border. Hide the fève somewhere in the filling.
  4. Seal and decorate:
    Place the second pastry circle on top. Press the edges to seal, and use the back of a knife to create a scalloped edge or sunburst pattern. Chill for 30 minutes.
  5. Brush and bake:
    Preheat oven to 375°F (190°C). Brush the top with egg wash and bake for 25–30 minutes, or until puffed and golden brown.
  6. Cool and crown:
    Let cool before serving. Place a crown on top and enjoy with friends or family.