Christmas recipe ideas from Mademoiselle Poirot: Filo cake with orange syrup

In this second recipe from renowned food and style blogger Mademoiselle Poirot, she envelops us in the signature scents of Christmas – orange, cinnamon and cloves – wrapped up in a cake made with filo pastry! Relax and join leading interiors PR agency Homestyle PR for a visual treat as Carole explains how to create this delicious pudding with a twist…

Mademoiselle Poirot's Filo cake with orange syrup

Filo cake with orange syrup

Prep: 15 minutes

Bake: 1 hour

Finish: 5 minutes


For the cake:

  • 440g filo pastry
  • 4 large eggs
  • 150g golden caster sugar
  • 100g raisins
  • 300ml double cream
  • 200ml vegetable oil (neutral tasting)
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • ½ tsp ground cloves
  • zest of oranges

For the syrup:

  • 200g sugar
  • 200ml water
  • juice of two oranges
  • 2 cinnamon sticks
Mademoiselle Poirot's Filo cake with orange syrup

How it’s done:

The cake

  • unwrap the filo sheets and distribute them around your kitchen to dry them out
  • preheat your oven to 180C
  • grease a baking tin with a little vegetable oil
  • put the eggs and sugar into a bowl and whisk with an electric mixer until white and fluffy
  • turn the mixer to medium speed and add the cream whilst continuously whisking
  • add the baking powder, cloves, cinnamon, orange zest and raisins and continue whisking
  • now add the vegetable oil in a thin stream whilst still whisking
  • pick up the filo sheets (up to three at a time) and scrunch them into pieces with your hands; you’re looking for roughly 1-inch pieces
  • add the filo pastry to the mix and fold it in using a spatula
  • once all the ingredients are well combined transfer the mix to the greased tin
  • put into the oven and bake for one hour

The syrup

  • start with the syrup 10 minutes before the cake is done
  • put all the ingredients into a saucepan and bring to a boil
  • turn the heat down and leave to simmer for 5 minutes
  • pour the hot syrup over the cake – this is best done with a large spoon
  • leave to cool before serving


Food and style blogger Mademosielle Poirot