Galette des Rois (Epiphany Cake or King's Cake)

Sugar & Spice

Sweet Spice Blend

Galette des Rois is a sweet, flaky pastry bread, filled with crème d’amande (almond cream) and brushed with shiny glaze.

Who can say no to that?

Galettes des Rois translates to King’s Cake in French and sometimes Epiphany Cake in English... and it’s all for a good reason. You will have trouble not eating the entire thing. This cake is traditionally eaten around Christmas time in France to coincide with the arrival of the three wise men to baby Jesus’ manger. A date that today is celebrated on January 6th, also known as Epiphany on the calendar.

Traditionally, a fève, a bean or small object is baked into the cake. (It can be dangerous, be careful not to accidentally swallow it, yikes!) When it comes time to serve, the youngest person hides underneath the table and decides who will receive the first, second, third.... pieces.

The person who is lucky enough to find the fève, is crowned king, or queen for the day and gets to wear a crown (usually included with the cake when purchased in France).

The best part about making your own Galettes des Rois rather than buying one? You control the almond filling which is of course, the very best part!

Galette des Rois

French Almond King’s Cake

We think our Sugar & Spice blend is the perfect final touch to send this galette over the top! Best part, this cake is really easy to make!

Ingredients

7 tbsp. butter at room temperature

1 1/4 cup almond powder

3/4 cup sugar

3 eggs, divided

1/8 tsp. almond extract

1 tsp. salt

3 tsp. cornstarch

2 tsp. Grand Marnier (optional)

2 sheets puff pastry

1 tbsp. MarnaMaria Sugar & Spice

Ingredients

Preheat oven to 400ºF.
Combine butter, almond powder, sugar, 2 eggs, almond extract, salt, cornstarch and Grand Marnier in mixer and blend until combined.
Roll and cut out each puff pastry sheet on a floured surface into a 9-inch circle.
Spread the almond mixture across the first puff pastry, leaving a 1-inch border all around. (It's okay to have some filling left over if you feel that you have too much!)
Moisten the edges with water and lay the second puff pastry over the top.
Close securely first by pressing with your fingers, then fold the edge up reseal with a fork.
In a small bowl, beat the remaining egg and brush over the galette. Next, sprinkle with MarnaMaria Sugar & Spice blend. Then, using a sharp knife, cut five slits in the center to allow the steam to escape.
Bake for 30 minutes or until the pastry is cooked and the top is golden brown.
If you can’t find almond powder, it’s easy to make! Just pulse peeled almonds in a food processor until the form a fine meal. Be careful not to over process as they will turn into a paste.

Serves 6