The new year has begun, which means it’ll soon be Epiphany, with its crown-shaped cake that could make you king for one day. Scented with orange blossom, it is decorated with candied fruit, pearlized sugar and, why not, a few basil leaves.
- 1 bean
- 300 g flour
- 75 g sugar
- 75 g butter at room temperature
- 3 eggs
- 1 pouch of baker’s yeast
- Orange or lemon zest
- 2 tbsp. orange blossom water
- 200 g candied fruit
- Apricot jam
- 3 tbsp. pearlized sugar
- A few basil leaves to taste
This recipe can be made with a bread maker or food processor, or by hand.
- In a bowl, combine two whipped eggs with the butter, orange blossom water, orange zest, sugar and a pinch of salt, and then mix.
- Add the flour and yeast, and knead for about 10 minutes.
- Let the dough rise at room temperature, covered with a cloth, for 60 minutes.
- Once the dough has risen, knead it by hand to remove the air and make a long roll which you’ll place in your savarin mould. Don’t forget to add your bean!
- Let the dough rise in the mould for 45 to 60 minutes, and then pre-heat the oven to 350 °F.
- Whip a whole egg with a pinch of salt and brush the cake.
- Put in the oven for 30 minutes at 350 °F.
- Take the cake out of the oven, coat with apricot jam (put it in the microwave oven for 20 seconds with a little water so it’s easier to apply) and decorate with candied fruit pieces, pearlized sugar and a few basil leaves.