Warmly Served Martine’s Frangipane King Cake: An Epiphany Classic
Martine’s frangipane king cake is an essential treat for Epiphany celebrations, best enjoyed warm. This traditional French recipe wonderfully combines the delicate flakiness of puff pastry with the gentle richness of almond cream flavored with rum and bitter almond extract. While the preparation requires both patience and precision, the end result is truly rewarding.
Ingredients
For 6 servings:
- 2 rolls of puff pastry
- 2 large eggs
- 1 egg yolk
- 100 grams of sugar
- 100 grams of butter
- 1 heaping tablespoon of flour
- 1 small glass of rum
- 125 grams of almond powder
- 2 teaspoons of bitter almond extract (optional)
- Icing sugar for dusting
Preparation
- Remove the butter from the refrigerator to soften. Place it in a mixing bowl and soften it further with a spatula. Add the sugar and continue to cream together using an electric mixer. Gradually incorporate the beaten eggs, flour, rum, almond extract (if using), and almond powder. Stir with the spatula, then continue mixing until the mixture is smooth and uniform.
- Preheat your oven to 450°F (230°C) and set the rack in the middle position. Lightly butter a pie dish (preferably Pyrex), and lay down the first sheet of puff pastry along with its parchment paper. Spread the almond cream onto the pastry, leaving about an inch from the edge, which you should moisten slightly. Hide a small figurine (the ‘fève’) within the almond cream, then cover with the second sheet of puff pastry.
- Roll the edges of the pastry inward to seal. Use a fork to create a crisscross pattern on top of the cake and make a small chimney in the center to allow steam to escape. Brush the top with the beaten egg yolk and sprinkle a little icing sugar over it. Bake in the oven for 20 to 30 minutes, depending on your oven. It is best served warm.
To Finish
For a chocolate variation, melt 100 grams of dark chocolate pieces in a double boiler and mix it into the almond cream once cooled. As a drink pairing, a Sainte Croix du Mont wine is recommended to complement the flavors of the cake.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.