EPIPHANY CAKE

PAR

Informations and materials

INGREDIENTS

377 g butter
188 g icing sugar
748 g “half-and-half” almonds (374 g ground almonds mixed with 374 g icing sugar)
12 eggs
302 g flour
7 g baking powder
610 g candied chestnut pieces
610 g blackcurrants

STEPS

Beat together the softened butter and icing sugar, then add the “half-and-half” almonds. Then beat in the eggs.

Add the flour, then the baking powder, and mix again.

Finally add the candied chestnut pieces and the blackcurrants to the mixture.

Grease the tin with a mixture of butter and flour and pour in the mixture.

Add a lucky charm (“fève”) to the mixture and cook at 160°C for 40 minutes.

INGREDIENTS

STEPS

Decorate with a chocolate crown.

Other items you will need: a lucky charm and a crown.