BAKLAVA 1 1/2 cups hazelnut meal 1 cup finely chopped hazelnuts 1/3 cup sugar 1 teaspoon ground cinnamon 180g ghee, melted 12 sheets filo pastry ORANGE SYRUP 1 cup sugar 2/3 cup water 1 teaspoon finely grated orange rind 1/2 teaspoon ground cinnamon Preheat oven to 350°F.

Combine all the nuts, sugar and cinnamon in medium bowl.

Grease 20cm x 30cm lamington pan with a little of the ghee. Layer three of the pastry sheets together, brushing each with a little more ghee. Fold layered sheets in half, press into pan. Sprinkle with a third of the nut mixture.

Continue layering with remaining pastry, more ghee and nut mixture, ending with pastry. Trim pastry edge to fit pan. Cut five strips lengthways through layered pastry, cut each strip into five diamonds. Pour over any remaining ghee.

Bake in 350°F oven 30 minutes, reduce heat to 300°F; bake about 10 minutes or until browned.

Pour hot Orange Syrup over hot baklava; cool in pan.

ORANGE SYRUP: Combine ingredients in small saucepan; stir over low heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 5 minutes or until syrupy.

Makes 25.

Per serving: Fat: 14.5g, Calories: 200.

[Cafe Cakes, The Australian Women's Weekly]