Galette des rois

Since the Middle Ages, French families have celebrated the festive period with a slice of galette des rois, or king cake. Served on the 12th day of Christmas (6 January) to celebrate Epiphany – when the three kings arrived to see Jesus – an extra helping is traditionally saved for the poor.

For centuries, a surprise has also been baked into the cake: a bean, representing fertility. Although traditionally nding the bean Yould lead to becoming king for the day, in the th century a diʘerent custom emerged. Whichever courtier was given the slice containing the bean had to pay for drinks for the whole court – some miserly characters apparently swallowed the bean rather than cough up for so many drinks orders.

Difficulty 2/10 Time: 1 hour g ready made puff pastry rounded tbsp apricot Lam g soHtened butter g caster sugar lightly beaten egg

100g ground almond tbsp cognac or dark rum

1. Heat your oven to %, or % iH youore using a Han oven.

2. &ivide the puff pastry in two. Roll out each halH, and cut both pieces into a cm circle.

3. 2ut one pastry circle on a baking sheet and spread the Lam on top, stopping about cm

Hrom the pastry edge.

4. Beat the butter and sugar together until they Horm a ʚuffy mixture, and then beat in the egg. Stir in the ground almonds and cognac or dark rum.

5. Spoon the mixture over the Lam, spreading it evenly. Brush the edges oH the pastry with water, and then place the second pastry circle on top.

6. 2ress the two circleso edges together to seal them. Score the

Enjoyed on the 12th day of Christmas, galette des rois is a French festive staple

top oH the pastry, starting in the centre and Hanning out to the edges, to make a pattern like the spokes oH a wheel. Brush with beaten egg.

7. Bake Hor – minutes, until the pastry is crisp and golden. Serve warm or cold.

Recipe: BBC Good Food. bbcgoodfood.com/recipes/ galette-des-rois