WHAT IS M'HENCHA?
M'hencha (M'hanncha) is an exotic Moroccan Cake, also known as "snake cake" or "serpent cake" due to it's coiled form. It is made with an almond frangipane infused with exotic flavours wrapped in crisp brick pastry.
What to expect?
An exquisite taste journey to North Africa and back - choose between two flavours:
Citrus, Rosewater & Pistachio, fresh, fragrant and light: Almond frangipane with citrus notes of orange and lemon, followed by delicate hints of rose water that linger on the palate, wrapped in crisp brick pastry topped with icing sugar and pistachios. Serve cold or warm with a shot of coffee or a dollop of pistachio ice cream for a mouthwatering desert to delight the senses.
Orange Cinnamon & Date, punchy flavours of citrus, date and spice: Almond frangipane with orange, cinnamon and date wrapped in crisp brick pastry with a dusting of icing sugar and extra cinnamon. A true winter warmer, delicious gently warmed served with vanilla ice cream and an orange muscat dessert wine or golden bullace plum liqueur for a most decadent pud.
My versions of M'hencha are an amalgamation of 5 recipes from Algeria across to Morocco. They incorporate my favourite elements and flavours to create my unique take on this traditional Moroccan dessert. Please watch the video below for The Great Taste Judges views on the orange, cinnamon and date M'hencha:
M’hencha Citrus, Rosewater and Pistachio:
Almonds, Sugar, Butter, Rapeseed Oil, Salt, Whole Egg, Lemon Zest, Orange Zest, Rosewater, Pistachios Nuts and Brick Pastry (Wheat Flour, Water, Salt, Sunflower Oil, Soy Lecithin, Sorbic Acid, Calcium Propionate, Lactic Acid).
M’hencha Orange, Cinnamon & Date:
Almonds, Sugar, Butter, Sunflower Oil, Salt, Whole Egg, Orange Zest, Dates, Rice Flour, Cinnamon and Brick Pastry (Wheat Flour, Water, Salt, Sunflower Oil, Soy Lecithin, Sorbic Acid, Calcium Propionate, Lactic Acid).