Light Frangipane King Cake

OK, so the first scent that hits you is the butter – warm and gently toasted. Then there’s almond, soft and sweet like marzipan but better, somehow… less cloying. Not too much. The pastry’s puffing, golden edges crisping just slightly, and everything smells like something you’d find in a tiny Paris corner shop window around this time of year. But this is different. Lighter, somehow. Still indulgent, yes, but not in that way that makes you want to lie down after one slice. This is my Light Frangipane King Cake – and it’s… well, it’s become a small tradition in my kitchen, quietly taking the place of the heavier galette everyone thinks they need to make.

Why You’ll Crave It

• A lovely balance – the almond filling is rich, but airy, not too heavy or cloying
• Perfect buttery puff pastry (thank you store-bought sheets, honestly)
• Easy enough to put together on a Sunday afternoon, but still impressive enough for company
• That golden top! The sheen from the egg wash makes it look… just quietly beautiful
• And yes, it’s lighter – less sugar, softer butter, but no sacrifice on flavor

The first time I made this, I ate a slice still standing by the oven – I just couldn’t wait.

What You’ll Need

• Puff pastry: 2 sheets, pre-rolled, thawed if frozen – makes life a little easier
• Almond powder: 100g – finely ground almonds, not sweetened, almost like flour
• Sugar: 70g – white granulated works well, just enough for balance
• Unsalted butter: 50g, softened – not melted, just soft enough to blend
• Eggs: 2 – one for the filling, one for brushing the top
• Milk: 30ml – whole milk, cold, just a splash for body
• Vanilla extract: 1 teaspoon – aromatic and warm, adds depth
• Salt: a pinch – just to lift everything a bit

Easy How-To

Start with the filling

In a mixing bowl, combine the almond powder, sugar, one egg, the milk, vanilla, and that pinch of salt. Stir patiently – it’ll seem like it won’t come together at first but it will, just keep at it. You want it smooth but still visibly textured.

Fold in the butter

Add the softened butter and mix well until it looks creamy – not whipped, just… spreadable. You’ll smell the almond more now, and that’s when you know it’s right.

Lay down your pastry

Roll the puff pastry out gently (if it’s already rolled, you can skip this), and cut two circles roughly 28 cm wide. They don’t have to be perfect-perfect. Lay one on baking parchment on a tray.

Spread and seal

Spoon the filling into the center of the first circle and spread it gently, leaving a 2 cm edge all around. Place the second pastry circle on top and press the edges to seal – I like using my fingers first, then a fork for that neat little crimping pattern (also helps it stick better).

Get fancy if you want

Use a small sharp knife to lightly score the top – curves or lines. Nothing deep, just for design and steam release. No pressure. Then brush with the beaten egg, all over the top, right to the edges.

Bake until puffy and golden

Pop the tray into a preheated oven at 180°C (350°F). After around 30-35 minutes, it should be gloriously puffed up and deep golden. The edges, especially, should flake a bit when tapped.

Let it settle

Take it out gently and let it cool down, maybe 10-15 minutes. Warm, it’s divine. Room temp, still lovely.

Good to Know

• If your kitchen is particulary warm, chill the assembled galette for 10 mins before baking so the pastry puffs evenly.
• Tradition says to tuck a little ceramic figurine or a dried bean inside, but watch your guests’ slices if you do!
• The leftover edges (if any) make a great little breakfast treat the next day with a bit of coffee–really they do.

Serving Ideas

• Serve slightly warm with a spoonful of crème fraîche or plain Greek yogurt – the tang balances the sweetness beautifully.

Top Tricks

• Score designs into the top after the egg wash dries a couple minutes – it’s easier to carve clean lines that way.

Frequently Asked Questions

Can I make the frangipane in advance?

Absolutely. You can prepare the filling a day ahead and keep it covered in the fridge. Just let it come to room temperature before using so it spreads more easily.

What’s the difference between almond powder and almond flour?

They’re very similar, but almond powder tends to be a bit more finely ground and often unblanched (skin on), while almond flour can be lighter in color. For this recipe, either works, but I prefer the deeper flavor of almond powder.

Could I make this dairy-free?

Yes, you can substitute plant-based butter and use almond milk instead of regular milk. It slightly alters the texture but still tastes lovely.

Conclusion

There’s something about this Light Frangipane King Cake that always catches people by surprise. It looks decadent (because it is, in its way), but it’s delicate too – elegant without being fussy, rich without being heavy. Perfect as a gentle nod to tradition… or honestly, just something cozy and glorious to fill your kitchen with that almond-buttery scent we all secretly love.

More recipes suggestions and combination

Classic Galette des Rois

That deep, buttery version with full-fat frangipane–sometimes, indulgence has no season.

Chocolate Frangipane Galette

Try adding a bit of cocoa – about 1 tablespoon – to the almond mix for a subtle chocolate echo.

Fruit Galette des Rois

Finely diced pears or apples folded into the filling work wonders – and add a pleasant surprise in each bite.

Citrus Zest Variation

Grate in a little orange or lemon zest to brighten things up – I like lemon.

Nut Mix Galette

Hazelnuts give it a praline quality. Pistachios make it greener… and prettier, if you ask me.

Vegan Galette des Rois

Swap butter with vegan margarine, and use your favorite plant milk. Still festive. Still delicious.

Savory Galette des Rois

And if you feel like a twist – goat cheese, caramelized onion, and herbs wrapped in puff pastry is a whole different wonder.