Friday, February 17, 2012

Homemade King Cake

Image courtesy of LA Times



Noelle Carter, LA Times Food, shares her recipe for Mardi Gras King Cake.
Start with a rich brioche dough — don't skimp on the butter (please, save the diet for Lent). Stuff the dough with at least one filling — besides flavor, it helps the cake stay moist. Personally, I prefer two fillings, just to keep it interesting: a crisp apple filling studded with toasted pecans and raisins (soak the raisins in rum for a little extra fun) and a whipped cream cheese filling for sheer gush. Roll up the dough, then give it a quick twist to give the fillings a braided appearance.

The cake bakes in almost no time. Puffed and golden-brown, baptize your creation with creamy glaze, then give it sparkle with a drizzle of colored sugars. And don't forget to hide the baby inside.

The cake is best served slightly warm. Chunks of apple alternate with the light cream cheese filling — each slice is a wonderful play on flavors: not too tart, not too sweet. It's a thing of festive beauty and — next to some colorful beads and a batch of rum-imbued Hurricanes — the best way to celebrate Mardi Gras.

Oh Noelle, you had me at "don't skimp on the butter..."

Laissez les bon temps rouler!
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