2Food > M’hanncha – Moroccan snake cake

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M’hanncha – Moroccan snake cake

Prep Time: 30 min.
Cook Time: 40 min.
Total Time: 70 min.
Servings: 8

What you need

2 cups almond flour*
1/2 cup butter, softened to room temperature
2 cups confectioners' sugar
2 eggs
9 sheets of filo dough (plus extra for repairs)
1 tablespoon all-purpose flour
granulated sugar, for sprinkling
zest from one lemon
zest from one orange
2 tablespoons rose water
1/3 cup pistachios, chopped or roughly ground

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How to do it

1. Preheat oven to 350°F.

2. In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in the eggs. The mixture will look quite broken and curdled. Stir in the almond flour, which will pull everything together quite nicely.

3. Add the all-purpose flour, rose water and zests, stirring to incorporate. Finally, add the pistachios to the almond paste.

4. On a long, clean work surface**, line up five of the filo sheets, lengthwise, end-to-end (short ends touching). Lay the remaining four sheets on top, staggering so that the center of each top sheet lies on the seam of two bottom sheets.

5. Spoon the almond paste down the length of the filo sheets, along the edge nearest you, about 2 inches from the edge. Sprinkle sugar over the almond paste.

6. Working quickly, roll the filo around the paste, like a cigar – one rotation at only at this point – moving down the length of the filo. With the first roll entirely complete, continue rolling until you’ve created a tube. Starting at one end, begin coiling the tube flat along the work surface, taking care not to crack the filo too badly as you roll. Repair any cracks with the extra filo brushed with melted butter.

7. Transfer to a baking sheet (I always used a rimmed sheet) and bake for 40 minutes.

8. Remove, and allow to cool.

9. Dust with extra confectioners’ sugar and garnish with small rose buds (if using)

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Nutrition

Calories
517.85cal ( 25.89% of daily need)
Fat
27.73g ( 42.66% of daily need)
Saturated Fat
8.93g ( 55.81% of daily need)
Carbohydrates
62.94g ( 20.98% of daily need)
Sugar
42.4g ( 47.11% of daily need)
Cholesterol
71.42mg ( 23.81% of daily need)
Sodium
221.27mg ( 9.62% of daily need)
Protein
9.24g ( 18.47% of daily need)
Vitamin C
16.58mg ( 20.09% of daily need)
Fiber
4.69g ( 18.77% of daily need)
Selenium
9.19µg ( 13.13% of daily need)
Iron
2.11mg ( 11.69% of daily need)
Vitamin B1
0.14mg ( 9.51% of daily need)
Vitamin A
464.45IU ( 9.29% of daily need)
Calcium
90.86mg ( 9.09% of daily need)
Vitamin B2
0.15mg ( 8.91% of daily need)
Folate
29.75µg ( 7.44% of daily need)
Manganese
0.11mg ( 5.64% of daily need)
Vitamin B3
1.05mg ( 5.24% of daily need)
Phosphorus
44.77mg ( 4.48% of daily need)
Vitamin E
0.49mg ( 3.29% of daily need)
Vitamin B5
0.31mg ( 3.12% of daily need)
Vitamin D
0.43µg ( 2.89% of daily need)
Vitamin B6
0.05mg ( 2.37% of daily need)
Copper
0.05mg ( 2.25% of daily need)
Vitamin B12
0.12µg ( 2.03% of daily need)
Zinc
0.3mg ( 2% of daily need)
Magnesium
7.69mg ( 1.92% of daily need)
Potassium
62.01mg ( 1.77% of daily need)
Vitamin K
1.56µg ( 1.49% of daily need)

Breakdown

Proteins
6.86%
Fat
46.36%
Carbs
46.78%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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