King'S Cake Recipe

Name: King'S Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 g) all-purpose flour; 2 Tbsp (20 g) superfine granulated sugar; 1 tsp (5 g) fleur de sel de Guerande (or other fine sea salt); Finely grated zest of 1/4 unwaxed lemon; 1 1/2 tsp (8 g) active dry yeast; 2 eggs (100 g); 2 Tbsp (35 g) orange-flower water; 2 tsp (10 g) aged dark rum; 1 1/4 oz (35 g) candied orange peel; 1 stick plus 2 Tbsp (150 g) unsalted butter; 1 dried lima bean; 1 egg yolk; 2 whole eggs; 3 dashes superfine granulated sugar; Dash of table salt; Apricot jelly or preserve; Number 10 pearl sugar (coarse sugar); 2 quarters each of candied red and green melon; Candied orange slices; Coarsely chopped almonds

Servings: persons

1 cup (250 g) all-purpose flour
2 Tbsp (20 g) superfine granulated sugar
1 tsp (5 g) fleur de sel de Guerande (or other fine sea salt)
Finely grated zest of 1/4 unwaxed lemon
1 1/2 tsp (8 g) active dry yeast
2 eggs (100 g)
2 Tbsp (35 g) orange-flower water
2 tsp (10 g) aged dark rum
1 1/4 oz (35 g) candied orange peel
1 stick plus 2 Tbsp (150 g) unsalted butter
1 dried lima bean
1 egg yolk
2 whole eggs
3 dashes superfine granulated sugar
Dash of table salt
Apricot jelly or preserve
Number 10 pearl sugar (coarse sugar)
2 quarters each of candied red and green melon
Candied orange slices
Coarsely chopped almonds

1
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.
2
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.
3
Punch down the dough then place in the refrigerator for 2 hours.
4
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 (77u00b0F to 82u00b0F [25 to 28u00b0C]).
5
Preheat the oven to 360u00b0F (180u00b0C).
6
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.
7
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.

817

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup (250 g) all-purpose flour, 2 Tbsp (20 g) superfine granulated sugar, 1 tsp (5 g) fleur de sel de Guerande (or other fine sea salt), Finely grated zest of 1/4 unwaxed lemon, and more.

Yes, King'S Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

King'S Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions