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Gluten Free Roscón de Reyes
time
50 min
A light savarin crown deliciously decorated with an orange blossom sugar icing glaze and studded with candied fruit. This Spanish kings’ cake will be the jewel in any Twelfth Night celebrations.
A light savarin crown deliciously decorated with an orange blossom sugar icing glaze and studded with candied fruit. This Spanish kings’ cake will be the jewel in any Twelfth Night celebrations.
Celebrate Epiphany Spanish style with this foolproof gluten free roscón de reyes recipe. A delicately sweet crown-shaped kings’ cake with gorgeous citrusy flavours and an opulent candied fruit and sugar glaze topping. For added luxury, cut the sponge in half and fill with whipped cream. If you want to make it truly traditional, hide a little king figurine and a dried bean inside the dough. The king represents the wise men, who visited Jesus on Epiphany. Whoever finds it is king for the day and has good luck for the rest of the year. Whoever finds the bean has to pay for or make the roscón next time!
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Preparation
in 20 minutes
Cooking
in 30 minutes
Temperature
200 °C
- Melt the butter. Mix together the yeast, sugar and milk, and leave to stand for 10 minutes. Mix together the flour and salt in a bowl.
- Add the yeast/milk mixture, orange and lemon rinds, eggs, orange liqueur and juice, and kneed into a soft dough for 5 minutes.
- Place the dough in a bowl that has been greased with oil, cover with a damp cloth and leave to stand in a warm place for 1 hour.
- Kneed the dough lightly, roll it into a fat sausage shape and place in a 28 cm bundt cake tin.
- Cover with a damp cloth and leave to stand for another 45 minutes. Preheat the oven to 220°. Place a bowl of water in the oven.
- Bake the cake for 30 minutes until golden brown. After 10 minutes, reduce the temperature to 200°. Note: before baking, spray water into the oven.
- Mix together the icing sugar and orange juice to make a glaze. Spread the glaze over the cake and decorate with the candied fruit and flaked almonds.
Ingredients
500
g
100
g
butter
200
ml
lukewarm milk
9
g
dry yeast
or
21
g
fresh yeast
50
g
sugar
1
pinch/es of
salt
1
tbsp
grated organic orange peel
1
tbsp
grated organic lemon peel
2
eggs
3
tbsp
orange liqueur
3
tbsp
orange blossom water
or
orange juice
1
tsp
oil
1
dried bean
For the decoration:
100
g
icing sugar
2
tbsp
orange blossom water
or
orange juice
100
g
candied fruits
20
g
almond flakes
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
1.284 kj
304 kcal
Carbs
52 g
Fat
9 g
Protein
4 g
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in this recipe
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