MARDI GRAS KING CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 2 cakes (12 servings each).
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool on a wire rack. For glaze, combine confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars.
Nutrition Facts : Calories 277 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 53g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
FETA AND KALE BöREK RECIPE
Make the most of the seasonal superfood kale by combining with salty feta in this filo pastry tart. Serve with leafy salads for an easy veggie dinner
Provided by Anna Glover
Categories Dinner, Lunch
Total Time 50 minutes
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion for 10 minutes until very soft. Meanwhile, cook the kale in a pan of boiling salted water for 1 minute until wilted. Drain well and leave to cool a little in the colander, then transfer to a clean tea towel and wring out as much water as possible.
- Put the kale, feta and onion in a large bowl and mix with lots of black pepper and a little salt. Heat the oven to 180C/fan 160C/gas 4.
- Generously butter a 23cm round cake tin or pie dish (a springform cake tin works well) with some of the melted butter. Unravel the filo sheets one at a time on a large, clean worksurface, keeping the rest under a damp tea towel to prevent them drying out. Brush all over with some of the melted butter and, working fairly quickly, arrange a second filo sheet at one end of the first, overlapping by about 10cm. Brush the second sheet with butter, then repeat the process so you have three sheets of connected filo. Layer the remaining three sheets of filo over the top, brushing with butter as before, so you have a double layer of filo.
- With the longest side facing you, spoon the filling over the filo rectangle in a long, thin line about 2cm from the edge of the pastry. Lift the pastry edge up over the filling to enclose and roll up into a tight sausage shape. Brush all over with more melted butter, then spiral the sausage into a coil and transfer to the prepared tin, using a fish slice to help you, if needed. Brush with the beaten egg and bake for 35-45 minutes or until golden and crisp. Cut into slices and serve hot or at room temperature.
Nutrition Facts : Calories 397 calories, FatContent 31.6 grams fat, SaturatedFatContent 18.3 grams saturated fat, CarbohydrateContent 15.1 grams carbohydrates, SugarContent 3.4 grams sugar, FiberContent 4.7 grams fiber, ProteinContent 10.6 grams protein, SodiumContent 1.6 milligram of sodium
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