This cake is very impressive and really pretty simple to make. It originates from a long line of cultures with stories about snakes and renewal and life and is often baked at Christmas time, though we suggest it is wonderful all year round. Some say this dessert dates back to the Ottoman Empire, others say its origin is from Turkey or Greece but it is most often attributed to the Imazighen of North Africa, once referred to as the Berber. There are Italian versions, Bulgarian versions, Spanish versions, so this clearly has a rich foodie history worth exploring.
For now, we suggest you just bake it and see! We certainly recommend our version!
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- 250 Grams Shelled Pistachios
- 150 Wholes Shelled Walnut
- 150 Grams Raw Caster Sugar BUY
- 5 Drops Cinnamon Bark Oil BUY
- 5 Drops doTERRA cardamom oil
- 5 Drops doTERRA Wild Orange Oil BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 2 Egg Yolks beaten with a fork
- 150 Grams Butter melted BUY
- 60 Grams Honey warmed slightly BUY
- 1 Pack filo pastry, thawed
Dry roast nuts by placing onto lined baking sheet and placing into cold oven set to fan forced 200°C for 10 minutes. Remove and cool. Reserve a few nuts for garnish.
Place sugar, oils, vanilla and egg yolks into Thermomix bowl and mill 10 sec/speed 8. Add cooled nuts and blend 10-12 sec/speed 8.
Place into fridge until well set.
Reduce oven temperature to 180°C.
Assemble 'snake' by laying filo pastry on wet tea towels along a bench. Melt butter as needed (approximately 125g) and brush between layers of filo, building up around 4-5 layers. Arrange filling all down the long edge and roll up into a snake shape. Brush with more butter and patch pastry as necessary.
Roll into a coil, top with reserved chopped nuts and bake on large paper lined tray for approximately 20 minutes until pastry is flaky and golden.
Melt around 60g honey and brush over pastry while it is still hot after removing from oven.
Cool slightly before eating…or not!