Baking

Hazelnut & Lime King Cake

Galette des rois noisette & citron vert

Thursday already! I don’t know about you, but the weeks go by, and I don’t see them passing. With the weekend coming up, I’m already thinking about the treats I’m preparing, and I also feel that it’s time to tell you about the cake I made last week. Who knows, maybe you’ll put it on the menu in the next few days.

For once, I wanted to try a different kind of cake rather than the traditional one. For this first one, I didn’t go too far. I replaced the almond with hazelnut and added a hint of citrus to give a little pep. Well, it works! I do have one small question, though: is it still a galette? I would honestly say that I can’t answer. The galette is such a classic that it seems complicated to change it. What I can tell you without a doubt: it’s good, full of flavours and very rich. It’s an excellent alternative to try something else. I have to say that we are going to eat a few galettes between now and the end of January, so we might as well vary a bit. Besides, I already have another idea for this weekend, to be continued…

Galette des rois à la noisette et citron vert
Galette des rois à la noisette et au citron vert

HAZELNUT & LIME KING CAKE

We changed the traditional flavours for a result just as rich.
Course: Classics
Portions 8 people
Prep Time: 30 minutes
Temps de repos: 1 hour
Cooking time: 40 minutes
Print Recipe

Ingredients

  • 2 puff pastry homemade or store-bought
  • 70 g hazelnut powder see note
  • 50 g of hazelnut paste see note
  • 80 g of butter pommade
  • 80 g of sugar
  • 1 egg slightly beaten
  • 2 zest of lime
  • 1 pinch of salt

Pour la dorure

  • 1 egg yolk
  • 1 teaspoon of milk

Instructions

  • Roll out your puff pastry to a height of about 2 mm, and form 2 rounds of about 23 cm in diameter (you can use a pie ring to help you get the same size). Set aside in the refrigerator until you are ready to prepare the cake.
  • Work on the butter with a fork. Add the egg and mix well.
  • Mix in the flour and sugar. Then add the hazelnut powder and paste, and the zest. Mix until you have a smooth paste.
  • Place the first dough on a baking sheet lined with parchment paper. Spread the filling evenly over the surface of the dough, leaving a border of about 1.5 cm.
  • Place the bean in the filling, right at the edge (to reduce the risk of cutting into it).
  • Moisten the edge of the dough with a very small amount of water, then place the 2nd circle on top. Seal the 2 pieces of dough by pressing the edge with your fingers.
  • Put the cake in the refrigerator for 30 minutes.
  • Preheat oven to 200°C (400°F).
  • Take out the cake. Brown it with the egg yolk mixed with the milk. Make a small hole in the middle of the cake to allow moisture to escape during cooking. With a sharp knife, make the decoration of your choice on the top of the cake (you have to make cuts but be careful to avoid cutting the dough).
  • Bake for about 30 to 40 minutes.

Notes

For the hazelnut powder and paste: I buy whole hazelnuts, shelled and roasted. I grind them in a food processor until I get a powder. I get the quantity I need, and I continue to grind. The powder will gradually turn into a paste. And there you go, no need to buy a lot of ingredients that you wouldn’t necessarily use.

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