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Three Kings' Cake with almond filling
20 m active | 2 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 416
  • Fat about 18g
  • Carbohydrates about 49g
  • Protein about 13g
This is needed
This is needed for 1 cake
Yeast dough
  • 500 g light spelt flour
  • 1.5 tsp salt
  • 2 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 80 g butter, soft
  • 3 dl milk water (1/2 milk, 1/2 water)
Almond filling
  • 100 g almond paste
  • 100 g shelled ground almonds
  • 3 tbsp apple jelly
  • 1 organic lemon, grated zest and 2 tbsp of juice
To shape
  • 1 egg, beaten
  • 1 almond
  • 2 tbsp flaked almonds
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Almond filling
Combine the almond paste, almonds and jelly with the lemon zest and juice.
To shape
Weigh out 8 portions of dough (each approx. 70 g), set aside the rest. Flatten the pieces of dough, place 1 tbsp of almond filling in the centre of each piece, shape into balls, placing the almond (king) on top of the almond mixture in one of the balls. Flatten the remainder of the dough, place the rest of the filling on top, shape into a large ball, place in the centre of a tin lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins. Brush the dough balls with egg, sprinkle with flaked almonds.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.