M'hanncha (Snake Cake)

Preparation

1. 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.

2. 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.

3. 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.

4. To Serve:

   Step 8

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