100 Best Cakes and Desserts
Mark Roper

This classic French cake of almond cream in puff pastry is traditionally eaten on January 6th to celebrate Epiphany, the coming of the Magi.


Quantity Ingredient
125g butter, softened
125g caster sugar
1 tablespoon orange zest, finely grated
2 eggs, plus 1 egg yolk, for brushing
125g ground almonds
1 1/2 tablespoons rum
25g plain flour, sifted
500g Puff pastry
or store-bought


  1. Using electric beaters, beat the butter, sugar and orange zest until very pale. Beat in the two eggs one at a time, mixing well. Add the ground almonds and mix well. Add the rum and sifted flour and mix well. Spoon the almond cream into a piping bag without a nozzle.
  2. Preheat the oven to 220°C. Line a baking tray with baking paper.
  3. Cut the puff pastry in half and roll out to a 25 cm square, about 5 mm thick. Cut out a 25 cm circle from each square of pastry.
  4. Place one of the pastry circles on the prepared tray. Using a small sharp knife, score an 18 cm circle inside the pastry circle. Mix the egg yolk with 1 tablespoon water and brush around the outer edge of the pastry.
  5. Pipe the almond cream into the centre circle, then cover with the second pastry circle and press the edges so the pastry sticks together. Brush the top with the remaining egg yolk. Using a small sharp knife, draw curved lines from the centre of the pastry to the edge to form a pattern.
  6. Bake for 15 minutes, then reduce the oven to 200°C and bake for a further 20–25 minutes or until the pastry is cooked and browned underneath.
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