ENGLISH TWELFTH NIGHT CAKE
Provided by Moira Hodgson
Categories dessert
Time 3h20m
Yield 8 - 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored.
- In a separate bowl beat the eggs. Add the eggs and brandy to the butter-sugar mixture. Stir in the flour and spices and mix thoroughly. Add the raisins, almonds and good-luck bean. Mix thoroughly.
- Butter a 12-inch cake tin and line it with buttered wax paper. Pour in the cake mixture and bake for three hours. If the top browns too much during cooking, cover with foil.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 39 milligrams, Sugar 37 grams, TransFat 1 gram
ENGLISH TWELFTH NIGHT CAKE RECIPE
Provided by BobLongo
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. In a mixing bowl, cream the butter and sugar with a wooden spoon until pale and lemon-colored. In a separate bowl beat the eggs. Add the eggs and brandy to the butter-sugar mixture. Stir in the flour and spices and mix thoroughly. Add the raisins, almonds and good-luck bean. Mix thoroughly. Butter a 12-inch cake tin and line it with buttered wax paper. Pour in the cake mixture and bake for three hours. If the top browns too much during cooking, cover with foil.
TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
- Repeat this step with the second block of puff pastry.
- To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
- Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
- Now take from the heat away, add grated lemon zest, rum and ground almonds.
- Stir all together well.
- To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
- Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
- Place a trinket or dried bean in the filling.
- Place the second round of pastry over the filling, pressing the edges to seal.
- Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
- Glaze the top with lightly beaten egg.
- Chill in the refrigerator for 1 hour.
- Preheat oven to 375°F.
- Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
- Decorate with the gold paper crown.
- Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
KING'S CAKE
Provided by Pierre Hermé
Yield Serves 8
Number Of Ingredients 23
Steps:
- Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
- Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
- Punch down the dough then place in the refrigerator for 2 hours.
- Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
- Preheat the oven to 360°F (180°C).
- Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
- Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.
TWELFTH NIGHT OR KING'S CAKE
Categories Cake Dairy Egg Dessert Bake Kid-Friendly Mardi Gras Fall Small Plates
Number Of Ingredients 7
Steps:
- To make the Cake, take a pound and a half of the above-mentioned quality of flour, and put it in a wooden bread trough. Make a hole in the center of the flour, and put in a half ounce of yeast, dissolved in a little warm water.Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk. Knead and mix the flour with one hand, while adding milk or water with the other. Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth. Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
- Let the dough rise for five or six hours, and, when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt. Add six eggs, beaten very light with the sugar and butter, and mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
- Then knead the dough by turning it over on itself three times, and set to rise again for an hour or three-quarters of an hour. Cover with a cloth. At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center. Pat gently and flatten a little. Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
- Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer. When well risen, set in an oven a few degrees cooler than that used for baking bread (360°); let bake for an hour and a half; if medium, an hour, and if very small, a half hour. Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven. Decorate with dragees (French: a small candy), caramels, etc.
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TWELFTH NIGHT CAKE | NATIONAL TRUST
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- Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through.
- Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
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