540 g filo pastry (2 x 270 g packs), dried out in a low oven until crisp (or air dried)
3 eggs
125 g caster sugar
200 ml double cream
Zest of 3 oranges
Juice of 2 oranges
1 1/2 tsp bicarbonate of soda
1 tsp baking powder
125 g unsalted butter, melted
For the Syrup
150 g sugar
Juice of 4 oranges
Zest of 1 orange
1 cinnamon stick
Directions
Preheat the oven to 195C (175C fan).
Whisk the eggs, double cream, sugar, orange zest, bicarbonate of soda and baking powder. Gradually add the melted butter, then stir in the orange juice and crumbled crisp filo.
Pour into a lined 20 cm baking tin and bake for 45-50 minutes until golden.
Meanwhile, make the syrup: boil the sugar, orange juice, zest and cinnamon stick until reduced.
Pour the warm syrup over the hot cake and let it soak. Serve warm, or chill overnight for a softer, custardy texture.
