Marzipan Epiphany cake with plum oil

Marzipan Epiphany cake with plum oil

Recipe for marzipan epiphany cake enhanced with Perles de Gascogne plum oil

Ingredients (for 6 people) :

  • 2 puff pastry doughs
  • 140 g ground almonds
  • 100 g caster sugar
  • 2 eggs
  • 75 g softened butter
  • 1 egg yolk
  • 2 dessert spoons of plum oil
  • 1 broad bean

Preparation :

  1. Line a pie plate with one puff pastry and prick it with a fork.
  2. In a large bowl, mix the ground almonds, sugar, 2 egg yolks, softened butter and plum oil.
  3. Pour the mixture into the pie plate. Hide the broad bean in the mixture.
  4. Cover with the second puff pastry, pressing the edges together to make sure it stays shut.
  5. Using a sharp kitchen tool, draw a grid or personalised pattern on the pastry and baste with the egg yolk.
  6. Place in the oven at 200°C (thermostat 6-7) for 20 to 30 minutes, checking it regularly!