This cake is eaten on the feast of the Epiphany, the twelfth night after Christmas when the three kings arrived with their gifts for the Christ Child. A bean or a gold ring or even a tiny image of the Child is hidden in the cake and the top is surmounted with a golden cardboard crown. When the cake is eaten, the person who finds the object is crowned King of the Feast for the evening’s festivities.
For the pastry, sift the flour and salt into a large bowl. Cut in
Roll out the pastry on a floured board to about
Divide the pastry in half. Roll each half into a round of about 23cm/9in diameter. Let them rest while you make the filling.
Cream the butter and sugar together until light and fluffy. Whisk in
Rinse a baking tray under cold water. Place one of the pastry rounds on the tray and spoon the paste on to it, leaving a
Preheat the oven to 190°C/375°F/Gas 5. Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through to the filling. Pinch the edges prettily together. Paint the top with the egg wash. Bake the galette for 30-40 minutes until the pastry is crisp and brown. Transfer to a rack and cool. Dust with icing sugar and grill for a minute if you like.
When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine. Eat and discover who will be King of the Feast, then crown them.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.