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20
piecesEasy
By Tasos Gaitanos and Alex Large
Published 2023
This extraordinarily delicious orange cake is made with strips of filo pastry which give it a wonderful and very unusual texture — it’s light and yet has a spongy density at the same time. Seek out the thinner sheets of filo pastry for best results. This makes a large cake but it keeps well in the fridge and always disappears quickly!
First make the syrup. Put the sugar, orange juice, cinnamon and orange peel in a pan with 500ml water and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes until the syrup is sticky and coats the back of a cold metal spoon. Leave to cool.
Roll up the filo sheets and cut across into strips a centimetre wide (like tagliatelle). Separate them out slightly with you