Calendula Officinalis: King Cake with Calendula

(Page 2 of 2)

February/March 2008
By Susan Belsinger  
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Lightly oil or butter a large bowl and place dough in bowl; rotate ball so that top is lightly oiled. Cover bowl with a clean, damp kitchen towel and set in a warm spot for about 1 1/2 hours, or until dough doubles in size.

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To shape cake: Punch down dough, remove it from the bowl and place on lightly floured surface. Knead lightly, then shape into a cylinder about 1 1/2 to 2 inches in diameter and 20 to 24 inches long.

Twist cylinder (like you are wringing it) a few times and pinch ends together to form a large circle. Place on a baking sheet and cover with a towel. Set in a warm spot for another 45 minutes until doubled in size. Preheat oven to 375 degrees.

Using a pastry brush, spread egg-and-milk glaze over entire cake. Bake in the center of oven for 35 to 40 minutes until golden brown. Cool cake on wire rack.

Icing

• 2 cups confectioner’s sugar
• 1 tablespoon unsalted butter, softened
• 1 tablespoon lemon juice
• 1 tablespoon water
• Green, purple and yellow sugar sprinkles

Beat sugar, butter, lemon juice and water until smooth to make a soft icing. If icing is too stiff, add a bit more water; if too soft, add a bit more sugar. Spread icing on cool cake, then immediately add sugar sprinkles. (If you wait, they won’t stick.)

Contributing Editor Susan Belsinger frequently writes about the many aspects of herbs, especially using them in cooking.

For the main article, Calendula Officinalis: Herb of the Year 2008, click here.

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