ClemenGold and almond m’hanncha with ClemenGold syrup

Preheat the oven to 180°C, gas mark 4. Brush a 28cm round pan with melted butter.

To make the filling, place the ground almonds in a dry pan and toast over a low heat for 6 minutes, stirring constantly. Add to a food processor with 50g of ghee, icing sugar, orange blossom water and egg. Zest and juice 1 ClemenGold. Add the juice into the mixture. Pulse until combined, it should be a thick marzipan-like mixture.

Divide the filling into nine pieces and roll each into a thin sausage. Chill until firm. Roll out the filo and place one sausage along the long edge of each sheet. Enclose the sausage in the filo, rolling up to form a cylinder. Repeat with remaining sausages and filo. Roll up the filo sheets to form a spiral shape, pressing the edges together tightly. Melt the remaining ghee and pour it over the filo, scatter over 2 tbsp caster sugar and bake for 35 minutes, or until crisp and golden. If there is excess ghee on top, you can pour it off.

To make the syrup, zest and juice 8 ClemenGolds. Combine the zest and juice with 220g sugar and cinnamon stick in a saucepan over a medium heat. Simmer for 5 minutes while stirring to dissolve the caster sugar. Once it has thickened, remove from the heat

Pour the hot syrup over the hot spiral pastry.

Serve the ClemenGold and almond m’hanncha warm or at room temperature.