M'hanncha (Snake Cake)
Orange-Almond Paste
3 cups almonds
¾ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¾ cup (1 ½ 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
12 (12- by 17-inch) sheets phyllo dough
¾ cup (1 ½ sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
½ teaspoon cinnamon
Garnish
¼ cup powdered sugar
4 teaspoons ground cinnamon
¼ cup sliced almonds
Make the Orange-Almond Paste:
1. Combine the almonds, powdered sugar, cinnamon, and cardamom in a food processor fitted with the metal blade and pulse to grind into a coarse meal.
2. Add the butter and egg yolks and pulse until blended.
3. 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.
4. Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 ½-inch-long log. Refrigerate for 30 minutes.
Assemble the Cake:
1. Preheat the oven to 350°F. Butter a large rimmed baking sheet.
2. Dust a work surface with powdered sugar. Place a sheet of phyllo pastry on the sugared work surface. Brush the sheet with melted butter. Add another phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
3. 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.
4. Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
5. Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
6. Bake for 30-40 minutes, or until golden brown. 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.
Orange-Almond Paste
3 cups almonds
¾ cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¾ cup (1 ½ 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
12 (12- by 17-inch) sheets phyllo dough
¾ cup (1 ½ sticks) unsalted butter, melted
2 egg yolks, beaten
1 tablespoon water
½ teaspoon cinnamon
Garnish
¼ cup powdered sugar
4 teaspoons ground cinnamon
¼ cup sliced almonds
Make the Orange-Almond Paste:
1. Combine the almonds, powdered sugar, cinnamon, and cardamom in a food processor fitted with the metal blade and pulse to grind into a coarse meal.
2. Add the butter and egg yolks and pulse until blended.
3. 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.
4. Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 ½-inch-long log. Refrigerate for 30 minutes.
Assemble the Cake:
1. Preheat the oven to 350°F. Butter a large rimmed baking sheet.
2. Dust a work surface with powdered sugar. Place a sheet of phyllo pastry on the sugared work surface. Brush the sheet with melted butter. Add another phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
3. 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.
4. Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
5. Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
6. Bake for 30-40 minutes, or until golden brown. 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.
Aucun commentaire:
Enregistrer un commentaire