Carnival with a difference2018-02-07
- Servings : 16
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 4:30 h
For this Carnival we suggest you try crossing the Atlantic to Louisiana to enjoy one of the oldest, most famous carnivals of all. Celebrating Mardi Gras (which literally means Fat Tuesday) dates back beyond the 17th century and makes the most of excess before giving way to Ash Wednesday.
There are lots of dishes associated with Mardi Gras, but none of them are as colourful and striking as King’s Cake. Closely related to the Spanish Roscón de reyes, King’s Cake was brought to the United States by European settlers in colonial times. Both cakes are not-very spongy bakes with a little figure hidden in the dough. In the case of King’s Cake, the figure represented the baby Jesus, but over time it has turned into a charm that, if you touch it, means you’ll have to pay for next year’s King’s Cake, but also brings you good luck.
Like the Mardi Gras decorations, King’s Cake is also in three colours: green, purple and gold or yellow. Each of these colours has a meaning: green signifies faith, purple justice and gold power.
You can watch a video of the recipe here.
- For the dough:
- 5 ½ cups of flour
- 1 cup of Spelt Drink
- ¼ cup of butter
- 75g dry yeast
- 2/3 cup of warm water
- ½ cup of white sugar
- 2 eggs
- A pinch of salt
- ½ teaspoon of ground nutmeg
- For the filling:
- 1 cup of Coconut Sugar
- 1 spoonful of ground cinnamon
- 2/3 cup of pecan or other nuts
- ½ cup of flour
- ½ cup of raisins
- ½ cup of melted butter
- For the frosting:
- 1 cup of icing sugar
- 1 spoonful of water
- 3 colours of sugar: purple, green and yellow
Warm up the Spelt Drink and, once it's hot, take it off the heat and add the ¼ cup of butter. Leave to stand until it's cooled down to room temperature.
In a large bowl, dissolve the dry yeast in the warm water with a spoonful of sugar. Leave it to stand for about 10 minutes, until it's a creamy paste.
When the yeast mixture is ready, add the Spelt drink with butter. Add the eggs, beat it up and add the rest of the sugar, the salt and the nutmeg. Beat well.
Gradually add the flour to make an even dough.
Sprinkle a fine layer of flour over a flat surface. Knead for about 8-10 minutes to activate the gluten and make a smooth, elastic dough.
Grease a large bowl, put the dough in it and also spread the dough with a fine layer of oil. Cover the bowl with film or a cloth and leave it close to a warm place for about 2 hours, until it doubles in volume. When it's finished rising, degas it and divide the dough in half.
Prepare the filling: put the coconut sugar, the ground cinnamon, pecan nuts, ½ cup of flour and ½ cup of raisins in a bowl. Stir in the ½ cup of melted butter. Mix thoroughly to impregnate all the ingredients with the butter. Put aside.
With a rolling pin, roll out the two halves of the dough into rectangles measuring about 20 x 25 cm. Spread the filling evenly over all the dough and roll it up from the longer side. Make sure the roll is firm.
Put the rolled dough into an oven dish and form it into an oval by putting the ends together. Use scissors to make cuts in the dough every 5 cm. Leave it to leaven in a warm place for about 45 minutes.
Meanwhile, preheat the oven to 190º, put baking paper in a dish and drizzle oil over it.
Bake the dough for 30 minutes.
Once warm, hide the figure inside the cake by pressing it in from the bottom.
Put on the frosting and decorate it with the coloured sugar.
Average Member Rating
(0 / 5)
0 people rated this recipe