The classic French cake for Epiphany (January 6) is usually filled with almonds but since my children love raspberries so much, I sneak a few frozen raspberries in there, too. It makes the filling moister and less sweet.
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Makes: 1 cake
1 (375g) ready rolled puff pastry
150g ground almonds
100g caster sugar
2 large eggs
75g melted butter
1 lemon, zested
120g frozen raspberries
1 dried broad bean
1 egg for brushing
Method Prep:15min › Cook:35min › Ready in:50min
Preheat your oven to 210 C / Gas 6-7.
Divide puff pastry into two equal portions. Roll each one out to a circle that fits your tart tin. Place one of the circles in the tin and prick several times with a fork.
In a bowl mix almonds and sugar. Add the eggs one after the other and mix well, then stir in the melted butter and the lemon zest.
Spread the almond filing over the bottom pastry but leave 2cm all around without filling. Scatter the raspberries and the bean on top.
Separate the additional egg and reserve the egg white for another use. Brush the edge of the pastry with the yolk, then place the second pastry on top and gently push the edges together with your fingertips to seal. Using a sharp knife, make long cuts in the top pastry so air can escape during baking. Bake in the preheated oven till golden brown, about 35 minutes.