Galette des Rois (Frangipane gluten-free cake)


The "Galette des Rois" is a cake traditionally shared at Epihany, 6th of January and it celebrates the arrival of the Three Wise Men in Bethlehem. Loved especially by kids, it is composed of a puff pastry cake, with a small charm hidden inside - fève. A person who finds the charm, becomes ‘king for a day’. Originally, the fève was a bean, a symbol of fertility and the coming of spring. Porcelain fèves first appeared in galettes baked in Limoges in 1875. When served, the youngest member of the family sits under the table and tells which part of the cake will be served to who. As most of the supermarket Galettes des Rois are full of nasty ingredients, I've tested this gluten free cake which turned out really nice!


Galette des Rois (gluten-free)


Ingredients:


200 g Gluten Free Flour Mix (make your own: combine 200 grams millet flour, 200 grams rice flour, 200 grams tapioca flour and 1,5 tbsp xanthan gum)

50 g butter plus 100 g butter

pinch of salt

100 ml water


Almond cream/ Frangipane filling:


75 g almond powder

75 g almond butter

1 egg

65 ml maple syrup


How to:



1. In a bowl, mix together the flour, salt and 50 grams butter. Slowly add water and make a dough. Refrigerate for 20 minutes.

2. Now the hard part: After 20 minutes, roll out the pastry to a rectangle on a dusted work surface. Put a tbsp of butter on the dough, fold the four corners and roll again. Repeat this process 4 times and always wait 20 minutes between the rolling sessions.

3. 1. Preheat the oven to 200C (400F/gas mark 6) and line a baking tray with paper.

4. Prepare the filling combining the filling ingredients.

5. Roll out the dough and cut out 2 discs.

6. Put one of the dough discs in the middle of the lined baking tray. With the pastry brush, put a little beaten egg around the edge of the disc.

7. Spoon the frangipane paste on to the disc and smooth it evenly with the back of the spoon up to the egg line (do not go on to the egg or there will be spillage during baking).

8. Place the second disc of dough on top of the filling. Press down lightly around the edge to seal the pie with your fingertips or the back of a fork.

9. For an artistic touch, take a sharp knife and score the traditional spiral design on top of the pie being careful not to cut through the pastry. You can even cut out shapes from the leftover dough and place on top.

10.Brush the top of the pie evenly with the beaten egg. Bake for 10 minutes on 200 C, then 20 minutes on 170 C.



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