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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Preparation : 15 min Cooking : 25 min Standing : 1 h
450 calories/serving
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Ingredients
| parchment paper, for the baking sheet | |||
| 400 g | puff pastry dough | 1 box | |
| 1/2 cup | butter, unsalted, soft | 120 g | |
| 1 cup | icing/confectioners' sugar | 130 g | |
| 1 1/3 cup | almond meal | 130 g | |
| 3 | eggs size large | ||
| 1 tbsp | rum | 15 mL | |
| 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
- Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line with parchmentpaper.
- 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.
- 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.
- 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.
- 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.
- Bake in the middle of the oven 20-25 min, until golden.
- 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 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
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 0 |
| Meat and Alternatives | 0 |
| Fats | 3 |
| Other Foods | 1 |
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This recipe is in the following categories
Nuts | Desserts | Kosher | Source of Omega-3 | Vegetarian | French
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