Recipe: Rosca de Reyes - Spanish Epiphany Cake
Rosca de Reyes, a Spanish Epiphany cake flavoured with rum, fruit and spices, is a tasty treat to mark the end of the Christmas holidays.
Servings: 25 slices
- 200 g dried fruit
- 100 ml rum
- 100 g unsalted butter - softened
- 100 g caster sugar
- 500 g strong white flour
- 7 g quick yeast
- 1½ tsp salt
- 2 tsp powdered cinnamon
- 100 ml water
- 1 tbsp vanilla extract
- zest of 1 orange & 1 lemon
- 3 eggs + 1 for egg wash
- icing sugar to decorate
Soak 150g of the dried fruit in the rum, preferably overnight.
Cream together the butter and sugar. Mix in the eggs, adding one at a time. Mix in the orange and lemon zest. If using a stand mixer, transfer this mix to another bowl.
Mix the dry ingredients: flour, yeast, salt, and cinnamon.
Add the water, vanilla extract and butter and egg mix to the flour. Mix well, and then knead for a few minutes until smooth and elastic.
Knead in the dried fruit, adding a little at a time. Place the dough back in the bowl, cover, place somewhere warm and allow to rise until doubled in size.
Once risen roll out into a sausage shape, and form into a ring. Decorate the top with the remaining dried fruit, pressing them well into the dough.
Place on a baking tray, place in a warm spot, and allow to rise again until doubled in thickness - this will take about an hour.
After about 45 minutes, heat the oven to 160°C (Fan)/180°C/350°F/Gas Mark 4.
Beat the last egg and brush over the top as an egg wash. Bake in a preheated oven for 35-40 minutes until golden and sounding hollow
Allow to cool and decorate by drizzling on some orange icing or dusting with icing sugar.
- This is a rich dough, so despite being made with 100% white flour, it doesn't rise like a loaf of white bread.
- You don't need a stand mixer to make this recipe. Mix the butter and sugar with a hand-held mixer (or a wooden spoon), and whisk in the eggs. The dough can be mixed together and kneaded by hand.
- Decorate with colourful glacé fruit - orange slices and cherries are effective.
- Cut the rosca in half like a sandwich cake and fill with chantilly cream flavoured with fruit or orange flower water.
- Leftovers freeze well, and can be toasted from frozen, or used as a base for eggy bread or french toast.
- This recipe is 7 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 1loaf | Calories: 162kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Calcium: 10mg | Iron: 1mg