This cake is a true revelation; it uses dried filo sheets to create a moreish texture. I first tasted it on holiday in Cyprus, and sought tips and tricks from the pastry chef at the hotel I was staying in. Back home, I consulted Georgina Hayden, who told me that it’s one of her favourite cakes of all time. She uses whole oranges, but here I’ve used a simple, orange-scented batter that requires only one bowl. It’s quick, rewarding and delicious – you’ll keep going back for more.
