Orange King Cake
Why not trying a different King Cake this year?! With its soft orange touch, this King Cake goes out the usual while keeping a little sense of "déjà vu"...
Portions 8 people
Print Recipe
Équipements
- Thin and sharp knife
- Bean
Ingredients
- 2 puff pastry (homemade or commercial)
- 125 g almond powder
- 80 g butter soft
- 80 g sugar
- 1 Tbsp flour
- 1 egg lightly beaten
- 1 pinch salt
Orange Compote
- 300 g orange (supremes and juice) (2-3 oranges)
- 60 g sugar
- 4 g pectin
- 30 g candied orange peels diced
For golden-brown crusting
- 1 egg yolk beaten
- some milk (or cream)
Instructions
Orange compote
- Remove the orange supremes and squeeze out the rest to get all the juice. Put them in a pan with 50g of sugar. Bring it to boil and let it simmer for 30 minutes.
- Mix the pectin with the rest of the sugar. Add it to the orange compote and continue simmering for 10 minutes.
- Add the candied orange peels and set aside.
King Cake
- Roll out the puff pastries to a height of around 2mm. Preferably, take them to the refrigerator for 30 minutes.
- Smash the soft butter with a fork. Add the egg and the rum, mix it.
- Add the flour, the sugar, the pinch of salt and the almond powder. Mix until you get a homogeneous cream.
- Slightly roll out again the first part of the pastry. Then, shape a circle around 23cm in diameter (you can use a pie ring mold to aid you). Place the pastry on a baking sheet covered with parchment paper.
- Spread the almond cream in a uniform manner over the pastry, leaving a free room around 2 cm on the edges.
- Spread the orange compote over the almond cream.
- Place the bean in the filling, close to the edge (to get less risk of cutting it).
- Slightly roll out again the second part of the pastry. Then, place it over the King Cake. Confine the filling with the pastry, pressing firmly all around the edges.
- Moisten the pastry bottom edge with a small amount of water, then, seal both pastry sides together by firmly pressing with your fingertips.
- Take the King Cake to the refrigerator for 30 minutes at least.
Preheat the oven to 200°C (400°F).
- Take the King Cake. Brush it with the egg yolk/milk mixture. Make a small hole at the center to allow the moisture to escape while baking. Using a sharp knife, make the decoration from your choice on the top of cake (you need to make the cuts but avoid cutting through the pastry).
- Bake it for about 40 minutes, until the cake shows a well golden-brown finish.