The Rosca de Reyes, or King's Cake, is a beloved tradition celebrated in many Latin American countries during the Epiphany. This deliciously sweet bread, often adorned with candied fruits and a hidden figurine, symbolizes the journey of the Three Wise Men. Our recipe elevates the classic Rosca with a vibrant burst of orange flavor, creating a truly unforgettable treat. The fluffy texture and bright citrus notes make this a perfect centerpiece for your holiday gathering, or a delightful indulgence any time of year.
This fluffy orange Rosca de Reyes recipe offers a unique twist on a cherished tradition, combining the familiar warmth of a classic King's Cake with the zesty freshness of oranges. Prepare to be amazed by the ease of this recipe and the delicious results. Ready to bake your own unforgettable Rosca? Let's dive into the step-by-step instructions!
Tools Needed
- Mixer
- Baking mold
- Oven
Ingredients
- Peaches in syrup or dried fruits
- Peach syrup: ½ cup
- Brown sugar: ½ cup
- Sliced almonds
- Cherries in syrup
- Walnut halves
- Butter: 2 tablespoons + 2 (90g each)
- Salt: a pinch
- Eggs (room temperature): 5
- Vanilla extract: 2 tablespoons
- Chopped walnuts: 2 tablespoons
- Baking powder: 2 tablespoons
- Condensed milk: 1 can
- Orange zest: 2 oranges
- Milk: ½ cup
- Orange juice: 1 cup
- Flour: 450g
Step-by-Step Instructions
Step 1. Prepare the Caramel and Mold
- Prepare the caramel by combining the peach syrup and brown sugar. Cook for about 5 minutes until it thickens.
- Prepare the cake mold by greasing it with butter or cooking oil.
- Spread the caramel in the prepared mold.
- Arrange peach halves, cherries, and walnuts on the caramel base.
- Flip the arrangement over and add more peach halves and walnuts.
- Decorate with sliced almonds and additional walnuts, placing them face down.
Step 2. Make the Cake Batter
- Cream the butter (room temperature) until light and fluffy.
- Gradually add the milk, orange zest, and vanilla extract, mixing well.
- In a separate bowl, whisk the eggs, salt, and condensed milk until light and fluffy.
- Gently fold the egg mixture into the butter mixture.
- Add the orange juice, chopped walnuts, and baking powder. Mix until well combined.
Step 3. Bake and Cool
- Preheat the oven to 200°C (392°F).
- Pour the batter into the prepared mold.
- Bake at 200°C (392°F) for 20 minutes, then reduce to 180°C (356°F) for another 20 minutes. Total baking time is 40 minutes.
- Let the cake cool slightly before inverting it onto a serving plate.
Step 4. Serve
- Slice and serve.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Preheat the oven to 200°C (392°F) for 20 minutes before baking. Reduce temperature to 180°C (356°F) after 20 minutes to prevent burning.
- Immediately after baking, invert the cake onto a plate to prevent the caramel from sticking to the mold.
- For a richer caramel, use a combination of brown and white sugar.
Nutrition
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 8-10g
FAQs
1. Can I make the Rosca de Reyes ahead of time?
Yes! The Rosca is best enjoyed fresh, but you can bake it a day or two in advance and store it in an airtight container at room temperature.
2. What kind of oranges should I use?
Use oranges with a good balance of sweetness and acidity, like Valencia or Navel oranges. The zest adds a lot of flavor, so fresh oranges are best.
3. What if I can't find a figurine to hide in the bread?
You can substitute the figurine with a dried apricot, a small candied fruit, or even a small toy. The important part is the tradition of finding a hidden surprise!
This fluffy orange Rosca de Reyes is a delightful treat that's sure to impress your friends and family. The vibrant citrus notes and soft texture make it a perfect centerpiece for any celebration, or a special weekend indulgence. Enjoy the process of baking and the delicious rewards of this cherished tradition!