M'hencha is traditionally eaten torn piece by piece from the coil as an authentic tear and share cake. It serves equally well sliced with a serrated knife at room temperature or with a flat blade if slicing from frozen.
Instructions: Enjoy your M'hencha at it best by bringing the pastry to full crisp. Remove the packaging and pop in a pre-heated oven 140ºC/Gas 1/Aga Warming oven for approximately 8 - 10 minutes. Eat warm as pud or allow to cool to eat as cake. Should the pastry soften pop back in the oven as above.
Freezing: Pop in the freezer (up to 3 months). Defrost for two hours, then follow the crisping instructions above.
Citrus, Rosewater & Pistachio
We love this M'hencha cold as cake or warm as pudding with pistachio ice-cream or greek yoghurt.
It partners extremely well with a sweet dessert wine - Essencia Orange Muscat worked well at Christmas!
We are also partial to the treat size or left overs for breakfast - re-crisped in the oven with great coffee and the paper for the perfect kick start to the day!
For some great coffee beans, visit our stockists page where you'll find some fabulous micro roasters
Orange, Cinnamon & Date
We love this M'hencha warm as pud with vanilla ice cream and a shot of Golden Bullace Plum Liqueur (as seen above)
The treat size are great warm from the oven with a generous dollop of custard or chocolate ice cream.
Again great with tea, coffee or a sweet dessert wine.