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We are taking a break after 15th December. Back from 5th January. We wish a wonderful Christmas time to all of you!
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Pethivier

 

Pethivier by Ambra's Kitchen - a most delicious almonds cake

If you have read some of my previous blogs you know what I am passionate about...comfort food and flavours which are packed with lots of sweet memories! I am talking about those recipes that you never get tired of, that over the years you keep layering new memories over the old ones....

Pethivier is one of those one! A must try, for its disarming simplicity and for being such a crowd pleaser. 

This famous pastry from the Loire in France, which resembles the galette des rois, is traditionally made for Epiphany to mark the Three Kings’ visit to the baby Jesus. The kitchen will have a fantastic smell of almonds, butter and sugar...

Serves 6-8
Prep 30 minutes
Bake 25-30 minutes

 

Ingredients:

500g puff pastry

3 eggs (2 beaten eggs for the filling and 1 egg lightly beaten for glazing) 

140g unsalted butter softened (you can put in the microwave for 30 seconds)

140g caster sugar

2tbs rum

finely grated zest of 1 small orange

140g ground almonds

20g plain flour plus some extra for dusting the puff pastry while you roll it

icing for dusting

 

Line a baking tray with baking parchment or silicone paper.

Step 1.

For the filling, beat the butter and caster sugar together in a large bowl until creamy. Mix in the eggs, rum and orange zest, then fold in the ground almonds and flour.

Step2.

Roll out the pastry on a lightly floured surface to a large round, about 3mm thick. You can use a large plate as a guide to cut out a 28cm round and put it on the prepared baking tray.

Step 3.

Spread the filling over the pastry, leaving a 2cm clear margin around the edge. Brush the pastry edge with some of the beaten egg. Roll out the remaining pastry and cut another 28cm circle. Lay this on top of the filing and press the edges of the pastry firmly together to seal. Chill for at least 1 hour.

Step 4.

Heat your oven to 220°C. Brush the pastry with the remaining beaten egg and make some small holes with a fork or toothpick. These holes will stop your cake from getting too much air inside and losing its nice shape. Bake for 25-30 minutes or until golden. Leave to cool for a few minutes, then dust with icing sugar to serve.

It's nice even for the next couple of days (if it lasts that long!). Conserve in fridge but  make sure to warm up gently your slices at 60 C in the oven to allow the filling to gently slightly melt again. 


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