Ingredients

• Melted butter, to grease
• 130g (1 cup) slivered almonds
• 195g (1 1/4 cups) icing sugar mixture
• 2 egg whites
• Natural orange essence
• 9 sheets filo pastry
• 80g butter, melted

Honey syrup

• 100g (1/2 cup) caster sugar
• 125ml (1/2 cup) water
• 2 tablespoons honey

Method

• Step 1 Preheat oven to 200°C. Place an oven shelf in the lowest position. Brush a round 20cm (base measurement) springform cake pan with butter to grease. Line a baking tray with non-stick baking paper.
• Step 2 Place the almonds, sugar, egg whites and orange essence in the bowl of a food processor and process until the almonds are finely chopped.
• Step 3 Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter. Top with another filo sheet. Brush with butter. Repeat with another filo sheet to make a stack. Place one-third of the almond mixture along 1 narrow edge. Fold in the sides and roll up firmly to form a log.
• Step 4 Arrange the log, seam-side down, in a coil shape in the centre of the prepared pan. Repeat, in 2 more batches, with butter and the remaining filo and almond mixture to make 2 more logs. Place 1 log, seam-side down, at the end of the coil and wrap around. Repeat with remaining log to extend the coil and completely fill pan.
• Step 5 Brush the pastry with the remaining butter and place the pan on the lined baking tray. Bake on the lowest shelf of oven for 1 hour or until golden.
• Step 6 Meanwhile, to make the honey syrup, place the sugar and water in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the syrup thickens slightly. Stir in the honey.
• Step 7 Pour the syrup over the filo. Set aside to cool completely. Cut into wedges to serve.