Provençal King Cake: traditional recipe with candied fruits
Discover the Provençal King Cake, a traditional Epiphany brioche with candied fruits. History, recipe, traditions and local specialities to enjoy in the Luberon.
Discover the Provençal King Cake, a traditional Epiphany brioche with candied fruits. History, recipe, traditions and local specialities to enjoy in the Luberon.
The Provençal King Cake, also known as candied fruit brioche, is an emblematic speciality of Epiphany in Provence, a world away from the traditional frangipane puff pastry cake.
A symbol of conviviality in Provence, the King Cake is a brioche delicately scented with orange blossom water, generously decorated with candied fruits and pearl sugar. It should not be confused with the galette des rois, which is made with puff pastry and frangipane!
Here, discover its history, its ingredients and every step of its preparation, from the starter to baking, including the dough, the yeast and the famous hidden figurine.
In Provence, the Epiphany tradition leaves no room for hesitation. Here, the King Cake takes pride of place: a crown-shaped brioche delicately scented with orange blossom water and generously decorated with candied fruits, symbols of Mediterranean abundance.
By contrast, the frangipane galette des rois, widely enjoyed in northern France, is a puff pastry filled with almond cream. Two desserts, two cultures, two stories.
In Provence, the King Cake is part of a family and popular ritual, often shared during convivial gatherings. Inside, one finds a hidden figurine, and sometimes even a small santon, perpetuating a heritage deeply rooted in local traditions.
| Criteria | Provençal King Cake | Galette des Rois |
|---|---|---|
| The pastry | Light and airy leavened brioche. | Puff pastry. |
| The filling | No cream, delicately scented with orange blossom water. | Frangipane cream (almonds). |
| The shape | Crown-shaped cake decorated with candied fruits. | Flat round cake. |
| The decoration | Candied fruits symbolising jewels. | Golden criss-cross pattern baked into the pastry. |
| The tradition | Epiphany speciality in Provence. | Tradition of northern and western France. |
In short: in Provence, tradition calls for sharing a brioche-style King Cake with candied fruits, while the frangipane galette remains the reference in other regions of France.
Epiphany is a Christian feast celebrated on 6 January and, in Provence, it is marked by the sharing of the King Cake, a traditional brioche decorated with candied fruits.
Celebrated each year at the beginning of January, Epiphany is a Christian feast commemorating the visit of the Three Wise Men to the infant Jesus, guided by the Star of Bethlehem to present their gifts. It symbolises the revelation of Christ to the world and represents, in many regions, a key moment in both the religious and popular calendar.
In France, Epiphany is traditionally celebrated on 6 January. However, for practical reasons, the King Cake or galette des rois is often enjoyed on the first Sunday of January.
In Provence, this tradition lives on through the Provençal King Cake, a soft brioche delicately scented with orange blossom water, sprinkled with sugar and decorated with candied fruits. Its crown shape and vibrant colours symbolise the jewels offered by the Three Wise Men and reflect the ancestral craftsmanship of Provençal confectioners.
The origins of the King Cake in Provence are thought to date back to the era of the Avignon Papacy. The earliest recorded “drawing of the kings” took place at the end of the 14th century at the Dominican convent. On the same day, in Provençal nativity scenes, the three figurines of the Wise Men are placed alongside the infant Jesus, symbolically marking the end of the Christmas season.
In Provence, generosity is part of the tradition. A charm and a ceramic figurine, often a santon, are traditionally hidden inside the King Cake. The youngest guest sits under the table to assign the slices, perpetuating a family ritual passed down from generation to generation.
Whoever finds the charm is crowned king and wears the crown, while the figurine designates the queen. According to tradition, the lucky person who finds the charm offers the next cake, extending the moment of shared celebration.
Total time: 4h30 to 5h | Difficulty: easy | Serves: 6 people
In a bowl, mix the baker’s yeast with 20 cl of lukewarm water.
Cover the bowl containing the yeast and lukewarm water with a cloth and let it rest for 1 hour.
Melt 75 g of butter in a small saucepan over low heat or in a bain-marie until completely liquid.
Beat the 2 eggs in a bowl until the mixture is smooth and slightly frothy.
In a mixing bowl, add 250 g of flour, 50 g of sugar, the melted butter, the 2 beaten eggs, 1.5 tbsp of orange blossom water and orange zest. Mix until you get a smooth and soft dough.
Add the starter to the dough and mix thoroughly until the texture is smooth and even.
Shape a smooth dough ball and let it rest for about 3 hours in a warm place, covered with a clean cloth.
After resting, knead the dough to restore its elasticity and reactivate the yeast before shaping.
Shape the dough into a crown form, then hide inside the bean and the ceramic or porcelain figurine before baking. A symbolic gesture to choose the king and queen of the day.
Place the crown in a preheated oven at 150 °C for 15 to 20 minutes, until golden and slightly shiny.
Once baked, arrange the candied fruits on top of the crown as you like.
Your Provençal King’s cake is ready to enjoy! Serve it warm or cold, with family or friends.
Not in the mood to bring out the rolling pin? No worries! For those who prefer tasting over baking, here are a few local addresses where you can enjoy a delicious, ready-made King’s cake, lovingly crafted by the artisans of the Luberon.
Head to this artisan bakery that takes pride in using local ingredients!
Between galettes and king’s cakes, your taste buds are in for a treat in a warm and gourmet atmosphere.
267 route de Gordes, 84220 Cabrières-d’Avignon
How about tasting the best frangipane King’s cake in Vaucluse 2023? For the third time, pastry chef Nicolas Goddi has won the 1st prize for the best frangipane galette – a true guarantee of indulgence and artisanal expertise!
Go on, let yourself be tempted…
80 B route de Cavaillon, 84660 Maubec
Delicious king brioches and almond cream galettes await you at the famous Maison du Gibassier in Lourmarin. An emblematic place where Provençal tradition meets sweet indulgence.
Let yourself be tempted by the sweet aromas and the warm welcome of this must-visit address in the Luberon.
Avenue du 8 Mai 1945, 84160 Lourmarin
For the ultimate indulgence, don’t miss the iconic candied fruits of Provence! At the Confiserie Saint-Denis in Beaumettes, these sweet delights are handcrafted using traditional methods passed down through generations.
Authentic flavours, vibrant colours and delicate aromas: a true sensory experience to discover in the heart of the Luberon.
Artisan Zone Plan des Amandiers, 84220 Beaumettes
Pompe à Huile: another Provençal holiday treat
Soft, fragrant with orange blossom and rich in olive oil, the Pompe à Huile is one of the essential thirteen Christmas desserts in Provence.
Discover its history and how it differs from the famous Gibassier!
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