Moroccan Almond and Orange Blossom Cake (M'hanncha)
M'hanncha, meaning "snake" in Arabic, is a traditional Moroccan almond and orange blossom cake that is rolled into a coiled shape resembling a snake. This delicate and aromatic dessert is perfect for special occasions and celebrations.
Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup orange blossom water
- 1/4 cup unsalted butter, melted
- 1/4 cup sliced almonds
- 1 package phyllo dough
- 1/2 cup melted butter (for brushing phyllo dough)
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, mix together the almond flour, powdered sugar, salt, and cinnamon.
- Stir in the orange blossom water and melted butter until a thick paste forms.
- Unroll the phyllo dough and place one sheet on a clean work surface. Brush the sheet with melted butter and place another sheet on top. Repeat this process until you have a stack of 8 sheets.
- Spread the almond paste along one long edge of the phyllo stack, leaving a border around the edges. Roll the phyllo stack into a log, enclosing the almond paste. Shape the log into a coil and transfer it to a baking sheet.
- Brush the top of the coil with more melted butter and sprinkle with sliced almonds. Bake for 40-45 minutes, or until the pastry is golden brown and crisp.
- Let the m'hanncha cool for 10 minutes, then dust with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 18g
Supplies
Baking sheet Pastry brush
Tools
Oven
Serving suggestions
Serve the m'hanncha with a drizzle of honey and a sprinkle of additional cinnamon for a delightful dessert experience.
Tips & tricks
Be gentle when handling the phyllo dough to prevent tearing, and work quickly to prevent it from drying out.
Cost
$15