Stuffed Monkey
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."
Ingredients
- 1 egg white beaten with 2 teaspoons water
- 1 cup slivered almonds
dough
- 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
filling
- 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
Instructions
- 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