How fun is this Moroccan inspired almond phyllo cake?
Its fun shape is what gives it the nickname “snake” cake. Traditionally, this cake is made up layers of phyllo dough wrapped around a filling of almond paste and orange blossom water. It’s then topped with almonds and dusted generously with powdered sugar. Since I love a little chocolate in my desserts, I decided to make a chocolate version. YESS, a chocolate version and it is just as delicious as it sounds.
The first step to making this cake is making the almond paste, which consists of almonds, honey, an egg yolk, vanilla, rose water, and butter. I didn’t end up grinding down my almonds into a complete paste because I wanted it a bit chunkier. Once the almonds are finely ground, you’ll then add the chopped chocolate. From here, it’s time to assemble the cake. Don’t be afraid of working with phyllo dough, it’s actually very simple. And don’t stress too much about any tears, all that matters is you get the cake into one piece. No one is going to care if it’s a bit messy because it’s going to taste delicious…and really, that’s all that matters!
This is best served warm right out of the oven, but is almost as good at room temperature. Just remember, butter is your friend here. It keeps they phyllo from tearing…okok and also helps to make the cake taste amazing.
And lastly? Just be sure to dust generously with powdered sugar. It will hide any tears and make for a perfectly sweet cake.
Moroccan Chocolate Almond Phyllo Cake (Snack Cake).
- 1 1/2 cups raw almonds
- 1/4 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon rose water (optional)
- 6 tablespoons salted butter, at room temperature
- 6 ounces semi-sweet or dark chocolate, chopped
- 12 sheets thawed phyllo dough
- 1 stick (8 tablespoons) melted butter
- honey, chopped pistachios, powdered sugar, and dried roses, for serving
1. Preheat the oven to 350 degrees F. Grease a large baking sheet with butter.
2. In a food processor, combine the almonds, powdered sugar, cinnamon, egg yolk, vanilla, rose water, if using, and 6 tablespoons butter. Pulse until a paste begins to form. Add the chocolate and pulse until the chocolate is finely chopped.
3. On a clean work surface, gently lay 3 sheets phyllo down vertically, side by side, overlapping the edges by a 1/4 an inch. Brush with butter. Next top with three more sheets of phyllo dough (just like the first set, right on top, and vertical), again, brush the top with butter. Repeat with the remaining sheets of phyllo until you have 4 layers (and 3 rows).
4. Spoon the almond paste along the long edge of the phyllo dough. Now gently roll the phyllo dough up and over the paste to create a log. Brush the log with butter and then gently spiral the log into a coil. Don't worry if you have some places where the dough tears, it will be fine. Place the spiral onto the prepared baking sheet. Brush the top with the remaining butter. Transfer to the oven and bake for 15-20 minutes or until the phyllo is lightly golden.
5. Serve dusted with powder sugar or honey.