TEAL

Vegan King Cake

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15 January 2021, 22:29:32

I can't start my weekend without sharing this recipe with you. I know, I know... the Kings Day is gone, as well as Christmas. But I couldn't edit it earlier and, honestly, this Cake (of my) kings is delicious to eat at any time of the year. In fact, at home, nobody likes the traditional King Cake, so I have made some versions that are more to our taste. This is undoubtedly one of our favourites. There is a huge variety of King Cakes on the market, so my invention is nothing out of this world. It will be just another version but... allergy friendly. King Cake is part of the Portuguese tradition and is typically eaten at Christmas and on Kings Day. The traditional cake has a round shape, with a large hole in the centre, it is made of a white and fluffy pastry mixed with raisins, nuts and dried fruits. In the past, inside the cake, there was also a broad bean and a small gift, usually made of metal. Whoever found a broad bean on the slice he ate would have the duty to pay for the next king cake, on the other hand if he got the gift, the person who found it would be offered "good luck". The story begins with king cake but, over time, traders felt the need to create variations, such as Queen Cake, for example, using only nuts and seeds. Recipe Ingredients Spelt Dough 250g Spelt Flour 1 tbsp of vegan butter 130 ml of Vegetable Drink Pinch of salt 2 tablespoons of Brown Sugar 3g of dry yeast Carob Dough 220g of Spelt Flour 30 g of Carob Flour 1 tbsp of vegan butter 130 ml of Vegetable Drink Pinch of salt 2 tablespoons of Brown Sugar 3g of dry yeast Sunflower seeds Pumpkin Seeds Agave to brush Powdered sugar to decorate Instructions In a food processor place all the ingredients of the Spelt dough and program 3 minutes. Put the dough in a bowl and let it rise until it doubles the volume (about 2h), inside the oven off covered. Repeat the procedure for the carob dough. After the dough rise, remove and make 2 rolls. The thickness will depend on the size of the crown you want. Roll both doughs and close the ends after forming the circle. Place the crown on a tray with parchment paper. Place the seeds as you like. Allow to rise for another 45 minutes. Brush with agave, if necessary add some water. Bake in a preheated oven for 30 minutes. Decorate with icing sugar. Slightly sweet, soft to the point of melting in the mouth, a touch of nutty without nuts due to spelled flour and carob. Simply delicious. Visit the original recipe here