Three Kings Cake

This delicious cake is eaten with hot chocolate on the night of Epiphany when the Three Kings arrive and leave gifts for children. Whoever finds the Christ Child figure in the cake is crowned and becomes the ‘king’ or ‘queen’ of the banquet. Whoever finds the bean has to pay for next year's roscón.

To insert just before baking:

A few Christmas figurines and a dried broad bean or similar.

400g (14oz) flour

3 eggs

100g (3-4oz) butter

100g (3-4oz) sugar

1 tsp baking powder

 1/4 litre (half pint) milk

Zest of 1 lemon

Dried mixed peel or jelly sweets for decorating (the jewels)

Salt

Method:

Pour 4 tbsp of the milk into a glass and stir in the baking powder.

Add this to a quarter of the flour and mix together until it forms a dough-like consistency.

Cover with a clean tea towel and set aside until it doubles in size.

Place the remainder of the flour in a bowl. Add the eggs, sugar and a pinch of salt. Add the remainder of the milk and zest of the lemon. Mix well. Add the butter and continue mixing for a further 2 minutes.

Add the dough mixture and combine. As soon as a smooth dough has been achieved, cover and set aside for 2 hours.

Take up the dough again and knead the mixture a little. Now shape it into a ring. Wrap some little Christmas figures in foil and also a dried broad bean and push them into the dough. Place onto a greased baking tray.

Brush with milk and decorate using the mixed peel. (Figs, quinces cherries can also be used.)

Lightly sprinkle with sugar and place in a pre-heated oven (160°C or 320°F) for 15 to 20 mins.

Cool on a wire rack before slicing.

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