Mardi Gras is next week, which means it’s time for king cake. This festive lemon-blackberry version is surprisingly simple to make.
A NICE RING A tiny plastic baby isn’t the only surprise inside this king cake. The blackberry-lemon filling is a tangy twist.CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY SOPHIE STRANGIOculinary benefits of growing up in Baton Rouge, king cake was certainly the most colorful. In bakeries and grocery stores, it was always easy for me to spot this buttery, yeast-risen ring adorned with purple, green and gold sprinkles.
Not until I studied abroad in Paris did I discover the king cake’s cousin, the galette des rois, baked for the feast of the Epiphany . It actually looked more like a breakfast pastry to me than a cake—flaky layers of puff pastry filled with frangipane, the same combination of ground almonds, sugar and eggs found in almond croissants.
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