This cake is a revelation; it uses dried filo sheets to create a moreish texture. It's quick, rewarding and delicious you'll keep going back for more.
Georgina Hayden told me that it's one of her favourite cakes of all time. She uses whole oranges, but I opted for an orange-scented batter.
To air-dry the filo, lay out the pastry sheets on a countertop and leave for a few hours, until they are completely dry and crisp.
In a large bowl, whisk the eggs, caster sugar, double cream, orange zest and juice, then stir in the broken filo pieces until well combined.
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