Chef Adrian Mahancha Cake

I made this years ago in South West College Enniskellen and I just remembered how amazing it was. Hope you enjoy.
187g of butter
187g of icing sugar                   
2 eggs
187g of ground almonds
1tbsp of self-raising flour
Zest of 1 orange and lemon
1 handful of peanuts
Filo pastry
Cream together the butter and icing
sugar until thoroughly combined, then carefully beat in the eggs, one at a time.  Now add
the ground almonds.
Carry on mixing gently, and add heaped tablespoon
of plain flour and
the zest of a lemon and an orange.
 As a last flourish, mix in the peanuts.
Next, the assembly line.
Lay out nine sheets of filo pastry on a clean surface,
short side towards the edge, so that they overlap by about four or five
centimetres.  Keep an extra sheet in reserve for running repairs.
Carefully spoon the almond mixture along the length of
the pastry, about eight or ten centimetres from the bottom edge, and leaving at
least ten centimetres clear at either end. Fold the ends over the filling, then
lift the bottom edge over until the almond paste is completely encased.
 Now just roll the pastry away from you to form a big Moroccan cigar,
keeping the pastry tucked in nice and tightly, so that the roll is neat and
When everything is rolled up, take one end and very
carefully start to coil the roll up into a snail shape.  Be very gentle – the pastry is delicate
and will split.  When it does, hold your nerve and patch up the gap with
some more filo and maybe some melted butter as glue.
Slide the coiled pastry onto a large baking tray, which
is much easier said than done.  My palate knife helped.

Bake for forty to forty-five minutes in an oven
pre-heated to 180c, or until the pastry is a rich golden colour.  The
pastry may burst around the edges a little in the oven…if it does, just cut
away the overflowing filling with a sharp knife when the cake comes out 

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