You can dry the filo in two ways. For air-drying, spread the pastry sheets on a countertop and let them sit for a few hours until they are completely dry and crisp. Alternatively, preheat the oven to 150C (130C fan)/300F/gas 2, place the filo sheets in batches on a baking tray, and bake for 5 to 10 minutes until they are dry and crisp but not browned. Once done, remove them from the oven, let them cool, and then break them into small pieces, being cautious as the hardened pastry can be sharp.

Increase the oven temperature to 195C (175C fan)/380F/gas 5½. Grease and line a 20cm springform cake tin and place it on a lined baking tray with a lipped edge to catch any spills.

In a large bowl, whisk together the eggs, caster sugar, double cream, orange zest, and juice. Then, mix in the bicarbonate of soda, baking powder, and melted butter.

Fold in the broken filo pieces until everything is well combined. Pour the mixture into the prepared tin and bake for 45 minutes to an hour, or until the top is golden and the cake is set without any jiggle.

Once baked, remove the tray from the oven and allow the cake to cool slightly in the tin.

Meanwhile, prepare the syrup by combining the orange juice, lemon juice, and caster sugar in a saucepan. Bring it to a simmer over medium heat and cook for 3 to 4 minutes before removing it from the heat.

After the cake has cooled slightly, use a skewer or fork to poke holes all over the surface, then pour the warm syrup over the top. Allow the cake to cool to room temperature, then refrigerate it in the tin overnight.

The next day, remove the cake from the fridge, unclip it from the tin, slice, and serve.