Moroccan M’hanncha (Almond Snake Cake)

🧡 Story

Moroccan M’hanncha, or Almond Snake Cake, is a dramatic pastry of almond paste and flaky filo dough, rolled into a “snake” coil. Lightly sweetened with honey and powdered with confectioner’s sugar, it’s a show-stopping dessert for special occasions.

• Ingredients :
• 500g filo (brick) pastry sheets
• 250g ground almonds
• 100g powdered sugar
• 100g unsalted butter, melted
• 1 tsp cinnamon
• 2 tbsp orange blossom water
• 1 egg (for sealing)
• 100ml honey
• Almond slices (for garnish)
• Powdered sugar (optional, for dusting)

• 👩‍🍳 Step-by-Step Instructions
• In a bowl, mix ground almonds, powdered sugar, cinnamon, and orange blossom water to make the almond filling.
• Lay out a filo sheet and brush lightly with melted butter.
• Place a line of almond filling along one edge of the sheet.
• Roll the sheet over the filling to create a long tube.
• Coil the tube into a spiral on a baking tray lined with parchment paper.
• Brush the top with beaten egg for a golden finish.
• Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden.
• Drizzle warm honey over the baked M’hanncha and garnish with almond slices.
• Optional: dust lightly with powdered sugar before serving.

🍋 Tips / Notes

💡 M’hanncha can be made ahead of time and stored in an airtight container. Serve with Moroccan mint tea for an authentic experience.