sugar until thoroughly combined, then carefully beat in the eggs, one at a time. Now add
the ground almonds.
of plain flour and
the zest of a lemon and an orange.
As a last flourish, mix in the peanuts.
short side towards the edge, so that they overlap by about four or five
centimetres. Keep an extra sheet in reserve for running repairs.
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
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.
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