Have a sweet tooth? Want something that will help to make every meal a celebration of life? I know I do, and I cannot wait to try this one out myself! I've even gone and ordered the orange flower water online as it is not carried where I live in the United States. You've got to check this one out!
Our theme for this issue of SOUP is 'Chamber of Secrets', so how awesome is it that I found a recipe to match the theme... and not freak out those with a more sensitive palate. It also isn't too adventurous, as eating a real snake would be. This pastry utilizes phyllo dough -which is absolutely amazing by the way- as well as cinnamon, almonds, and several variations of orange. Who could ask for anything more?
M'hanncha (Snake Cake)
YIELD: Makes 1 cake (serves 6 to 8 )
INGREDIENTS:
Orange-Almond Paste
3 cups almonds
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon orange-flower water
1 tablespoon orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
Assembly
12 (12- by 17-inch) sheets phyllo dough
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
1/2 teaspoon cinnamon
Toppings
1/4 cup confectioners' sugar
4 teaspoons ground cinnamon
1/4 cup sliced almonds
PREPARATION
To make the orange-almond paste:
- Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal.
- Add the butter and egg yolks and pulse until blended.
- Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla.
- Divide the paste into 12 balls, and refrigerate for 30 minutes.
- Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
To Assemble the Cake:
- Preheat the oven to 350°F.
- Butter a large baking sheet.
- Dust a work surface with confectioners' sugar.
- Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle.
- Brush the sheet with melted butter.
- Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
- Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder.
- Fold over the ends and brush on some melted butter to seal the seams.
- Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
- Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
- Combine the egg yolks, water, and cinnamon and brush the mixture over the top of the cake.
To bake:
- Bake for 15 to 20 minutes, or until golden.
- Remove the cake from the oven, and let cool on the baking sheet.
To serve:
- Stir together the confectioners' sugar and cinnamon.
- Sprinkle on the cake, and top with sliced almonds.
- Enjoy!
Tune in next time for another dish with international flair!