Cranberry Epiphany cake

Cranberry Epiphany cake

The Sugar Hit!
Chris Middleton

To cap off the year in style, or to show January that I’m not going to bow to its healthy-eating dictates, I like to bake this Cranberry Epiphany cake. It’s a French cake, also known as a galette des rois, made up of almond cream inside a puff pastry shell. I add cranberries because I love their sharpness and, when they’re around, I like to eat them as much as possible. But almost any fruit would work just as well, or you can leave it plain and traditional.


Quantity Ingredient
100g almond meal
1 tablespoon plain flour
115g caster sugar
100g butter, at room temperature
1 teaspoon vanilla bean paste
2 eggs
2 sheets pre-rolled, all-butter puff pastry
70g fresh or frozen cranberries
icing sugar, to dust


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Put the almond meal, flour, sugar, butter, vanilla and one of the eggs in a large mixing bowl (or the bowl of a stand mixer with the paddle attachment). Beat vigorously (or on high speed) until everything comes together in a light, fluff y paste.
  3. Put the 2 sheets of pastry on a work surface and cut a 23 cm circle out of each.
  4. Put one of the circles on the baking tray and dollop the almond mixture onto it. Spread the mixture out, leaving a 2.5 cm border around the edge, then scatter over the cranberries.
  5. Beat the remaining egg in a small bowl with a splash of water. Use a pastry brush to paint the border of the pastry with this mixture, making sure that none spills over the side. Top with the remaining round of pastry, pressing gently around the edge to seal. Lightly score the top with a criss-cross pattern to decorate. Brush the whole thing with the egg, then bake for 30–40 minutes or until deep golden brown and puff ed. Dust with icing sugar and serve warm.
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