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  • 0:20 Prep
  • 0:40 Cook
  • 6 Servings


  • 130g (1 cup) slivered almonds
  • 55g (1/2 cup) almond meal
  • 100g (1/2 cup) caster sugar
  • 80g (1/2 cup) pure icing sugar
  • 2 egg whites
  • 1 tablespoon finely grated orange rind
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 sheets filo pastry
  • 60g butter, melted
  • Ground cinnamon, to dust
  • Caster sugar, to dust
  • Double cream (optional), to serve
  • Honey (optional), to serve


  • 1
    Pulse the slivered almonds, almond meal, caster sugar, icing sugar, egg whites, orange rind, cinnamon and cloves in a food processor until finely chopped. Transfer to a bowl.
  • 2
    Preheat oven to 180°C. Grease a round 18cm (base measurement) cake pan. Line the base and side with non-stick baking paper.
  • 3
    Brush 1 filo sheet with butter. Top with another sheet. Brush with butter. Repeat with another filo sheet and butter. Halve the filo stack lengthways. Place one-quarter of almond mixture in a 1cm-thick log along the long side of 1 filo stack. Roll up firmly to form a log. Arrange, seam-side down, in a coil shape in the centre of the lined pan. Repeat with almond mixture and remaining filo stack to make another log. Place at the end of the coil and wrap around. Repeat with remaining filo, butter and almond mixture to extend coil and fill the pan completely. Brush with any remaining butter. Bake for 35-40 minutes or until golden. Dust with cinnamon and sugar, and serve with cream and honey.

Source: taste.com.au


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