I don't remember how long ago I began making the Money Cake. It started one year when Mike was having a career crisis, and I had read that in Greece, New Year's is celebrated by baking a St. Basil's cake with a coin hidden inside. Whoever found the coin was reputed to be the recipient of joy and prosperity throughout the year. I figured that a little supposed divine intervention might help Mike's state of mind, so I decided to bake a St. Basil's cake of my own. I alone knew where the coin was placed, and lo and behold-Mike was the one to receive the lucky piece. He couldn't have been more pleased and was certain that he was destined to have a great year because he found the coin. And actually he did. That year was the turning point for his business. A coincidence? Maybe, but he believes in it.
Through the years, I have continued to make a Money cake each New Year's. They have changed a bit. I began to make the cake based on something we wanted to accomplish or someplace we wanted to visit. I began to use a French franc for the coin (doesn't everybody want to go to France?). Last year we had hopes of fitting in a trip to Germany, so I made an Apple Strudel with an Euro in it. And all through the years, we have never again found the coin on the first night. We eventually uncovered it of course, but it wasn't nearly as magical as finding it on the first night.
This year Mike had the flu over New Year's, so I decided to make the cake on January 6, the Epiphany, when many people celebrate with a King's Cake. Similar concept, except historically in some French monestaries if you found the coin, you got to be the head cardinal for the next year. I wonder how you get an invitation to that party?
I decided to make a traditional northern French King's Cake, but I took a few liberties. I used phyllo dough for the crust, and although the recipe called for almond cream frangipane, I didn't have any almonds, so I rinsed some salted cashews and made a cashew cream filling. When it was done I cut it into six slices and let Lovey choose the first one. She chose the piece with the coin inside. Lucky kid. I can't wait to see what kind of wealth and prosperity are in store for my four year old. Maybe this will be the year she gets a job. Hmmm...
La Galette des Rois
1/2 cup rinsed and dried salted cashews
1/3 cup sugar
4 tablespoons of unsalted butter, room temperature
1 large egg
1 tablespoon flour
1 teaspoon vanilla extract
8 sheets phyllo dough, thawed
1/4 cup strawberry preserves
1 egg and 2 tablespoons water for an egg wash
Process the cashews and 1 tablespoon of the sugar in the food processor until finely ground. In a medium bowl, whisk the butter and the remaining sugar until soft and light. Whisk in the egg and flour and vanilla extract. Stir in the ground cashews. Chill for 30 minutes. Shape the cream into a round disk and chill for another hour.
Preheat the oven to 350 degrees. Divide the phyllo dough and brush bottom stack with strawberry preserves. Put cashew cream disk in the middle and brush edges of the phyllo with the egg wash. Put the other stack of dough to top and brush with egg wash. Roll up the edges to close to where the cashew cream disk is. Dust with cinnamon sugar if desired. Bake for 20 minutes and serve warm.
adapted from the French Farmhouse Cookbook by Susan Hermann Loomis
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