French King Cake

1 Reviews
100% would make this recipe again

This cake is traditionally eaten in France a few days before and after Epiphany (Jan 6th). A "fève" (i.e. broad bean) is usually hidden in the cake and the person who finds it becomes king for the day.

Preparation : 15 min Cooking : 25 min Standing : 1 h
430 calories/serving
  • Can be done in advance
  • Easy
  • Kosher
  • Vegetarian
  • Kid-friendly


parchment paper, for the baking sheet
400 g puff pastry dough 1 box
1/2 cup butter, unsalted, soft 120 g
1 cup icing/confectioners' sugar 130 g
1 1/4 cup almond meal 130 g
3 eggs size large
1 tbsp rum 15 mL
white flour (all purpose), to roll out the pastry

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line with parchment paper.
  2. In a bowl, cream the butter with the sugar using a mixer, until light and fluffy. Fold in the almond meal, 2 eggs and rum. Set aside.
  3. On a lightly floured board, roll out the puff pastry to 2 rounds of about 10 in (25 cm) diameter, using a rolling pin. Place one round on the baking sheet.
  4. Transfer the almond mixture to the center of the round, leaving about 1 in (2,5 cm) on the edge. Drop one broad bean near the edge (to minimize the chances to find it when slicing the cake).Whisk the remaining egg with 1 tbsp water then brush the pastry edge. Cover with the second pastry round.
  5. Seal all around the edge, gently pressing with a fork. Drill tiny holes in the upper crust, to allow steam to escape. Brush the crust with the beaten egg.
  6. Bake in the middle of the oven 20-25 min, until golden.
  7. Serve at room temperature.

Nutrition Facts Table

per 1 serving (90g)


% Daily Value




29 g

44 %

Saturated 8.8 g
+ Trans 0.5 g

47 %


90 mg


150 mg

6 %


34 g

11 %


1 g

2 %


13 g


10 g

Vitamin A

11 %

Vitamin C

0 %


6 %


17 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving


This recipe is :
Source of  :
Calcium, Copper, Omega-3, Omega-6, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin D, Vitamin E, Vitamin K, Zinc
Good source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin B2
Excellent source of  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Meat and Alternatives 0
Fats 2 ½
Other Foods 1

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Nuts | Desserts | High Iron | Vegetarian | Source of Omega-3 | Kosher | French