Stuffed Monkey

Stuffed Monkey

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This delicious Sephardic cake is popular among English Jews, though the meaning of the name is unknown. One theory is that monkey is a conuption of machshee, Arabic for "stuffed" or "filled."
Servings: 10
Calories: 311


  • 1 egg white beaten with 2 teaspoons water
  • 1 cup slivered almonds


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 tsp margarine
  • 1/2 cup brown sugar
  • 1 egg lightly beaten
  • 3 drops almond extract


  • 1/2 cup chopped candied peel
  • 1/2 cup chopped nuts almonds, pecans, cashews, or walnuts
  • 1/2 cup golden raisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 tablespoons sugar
  • 1 egg yolk
  • 3 tablespoons margarine melted


  • Make the dough. Sift the flour, salt, and cinnamon into a bowl and rub in the margarine until mixture resembles breadcrumbs.
  • Stir in the beaten egg to bind, and add the almond extract. If the dough is too stiff to form into a ball, add a tablespoon or 2 of water.
  • Knead dough until smooth, then divide in half. Wrap each half in plastic and refrigerate for at least 20 minutes.
  • Preheat oven to 375°F.
  • Lightly grease a 9 x 14-inch jellyroll pan.
  • To make the filling, combine ingredients in a bowl and mix well.
  • Roll out 1 piece of dough on a floured board to fit the jellyroll pan.
  • Spread filling over the dough, then roll out the other piece of dough and lay it over the filling.
  • Pinch edges together so the filling does not leak out. Brush top of dough with the egg white mixture and generously sprinkle with the almonds.
  • Bake for 30 minutes, or until golden-brown. Cut into bars to serve.
Calories: 311 kcal
Carbohydrates: 42 g
Protein: 7 g
Fat: 14g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 175 mg
Potassium: 215 mg
Fiber: 3 g
Sugar: 18 g
Vitamin A: 212 IU
Vitamin C: 1 mg
Calcium: 61 mg
Iron: 2 mg
Dishes Desserts
Cuisine Jewish
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