Gateau Pithivier or king's cake originates from the village of Pithiviers just south of Paris and is classically eaten at Lent. Inside this version I have put my favourite preserved fruit, Griottines, which are small wild morello cherries preserved in kirsch, to make it extra special.
Gateau Pithivier with preserved morello cherries
Serves 8
125g unsalted butter
125g icing sugar
4 eggs
125g ground almonds
50g flour
500g puff pastry
100g Griottines cherries
Cream the butter and icing sugar together in a large mixing bowl until soft and light in colour, then beat in one egg followed by some of the almonds and flour. Beat in another egg, add the remaining almonds and flour then beat in another egg. Make sure everything is well incorporated.
Roll out half the pastry. Using a sharp knife, cut out a circle approximately 25cm in diameter (you can use a dinner plate as a guide). It should be about the thickness of a £1 coin.
Roll out the remaining pastry and cut out another circle, slightly larger than the first. Place the smaller circle on a baking tray and top with half the almond filling, leaving a 2.5cm border round the edge. Sprinkle the cherries evenly over the filling then put the rest of the filling on top. Beat the remaining egg, brush the border with it and set the remaining pastry circle on top, pressing the edges firmly together.
With the back of a butter knife, score lines round the outer edge of the pastry and press the back of the knife 1cm into the pastry edge at regular intervals to give a fluted appearance. Brush the top with the remaining egg wash and score curved lines radiating from the centre of the circle into the pastry, taking care not to cut through it.
Rest the cake in the fridge for 20 minutes.
Set the oven to 180C/160C fan/gas mark 4. Bake the cake in the oven for 30 minutes until puffed and golden, then remove it and leave it to cool on a baking tray before serving. Alternatively, serve it hot with homemade custard.
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