In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

　　

Ingredients

Makes 1 cake (serves 6 to 8)

　　

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

　　

To Make the Orange-Almond Paste:

Step 1

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.

　　

Step 2

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:

Step 3

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.

　　

Step 4

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.

　　

Step 5

Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.

　　

Step 6

Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.

　　

To Bake:

Step 7

Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.

　　

To Serve:

Step 8

Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

　　Variations:

　　Date-Lime Snake Cake

　　For the paste, reduce the almonds to 1 1/2 cups, add 1 1/2 cups chopped dates, and replace the orange juice and zest with lime juice and zest.

　　Individual Snake Cakes

　　Cut the folded phyllo sheets into 4- by 10-inch pieces, and stack and butter as directed. Place one almond paste log on top of each stack, roll into a cylinder, and shape into a small coil.

　　Walnut-Lemon Snake Cake

　　For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add 1/4 teaspoon ground cardamom.

　　Excerpted from A World of Cake by Krystina Castella. © 2010 by Krystina Castella. Published by Storey Publishing. Photography © Renee Anjanette Photography, used with permission from Storey Publishing. Buy the full book from Storey Publishing or Amazon.