Snake and cake may rhyme, but they don’t typically go together. In Morocco, though, a snake cake translates to a sweet dessert. Claire Thomas, the chef behind The Kitchy Kitchen, made this dish and served it on our Moroccan ceramics. Keep reading for Claire’s recipe and a peek inside her kitchen!
Preheat oven to 350°F.
In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in the eggs. The mixture will look quite broken and curdled. Stir in the almond flour, which will pull everything together quite nicely.
Add the all-purpose flour, rose water and zest, stirring to incorporate. Finally, add the pistachios to the almond paste.
On a long, clean work surface, line up five of the filo sheets, lengthwise, end-to-end (short ends touching). Lay the remaining four sheets on top, staggering so that the center of each top sheet lies on the seam of two bottom sheets.
Spoon the almond paste down the length of the filo sheets, along the edge nearest you, about 2 inches from the edge.
Working quickly, roll the filo around the paste, like a cigar — one rotation at only at this point — moving down the length of the filo. With the first roll entirely complete, lightly brush with melted butter, and continue rolling until you’ve created a tube. Brush with butter between each rotation. Starting at one end, begin coiling the tube in a spiral, flat, along the work surface, taking care not to crack the filo too badly as you roll. Repair any cracks with the extra filo brushed with melted butter.
Transfer to a baking sheet and bake for 45 minutes. Remove, and allow to cool. Drizzle with syrup and garnish with candied orange.
Happy baking! (And eating.)