|60 ml||orange juice|
|1 tsp||orange zest|
|500 g||phyllo dough|
Preheat oven to 200°C/390°F. To make the syrup, add honey, orange juice, and orange zest to a small pot set over medium heat. Bring to a boil and let simmer for approx. 5 min. Let cool completely. Melt butter in a separate pot over low heat. Set aside to cool.
Add almonds to a food processor and pulse until broken up, but not too finely processed. Place in a bowl, add the cinnamon and cardamom, and mix well.
Brush a rectangular baking tin with melted butter. Remove phyllo dough from the fridge, and place a wet kitchen towel over the top. Cut pieces to roughly the size of your baking dish. Lay 1 piece of phyllo dough into the bottom of the tin, brush with butter and repeat this process until you have 7 layers in total. Scatter the 7th layer with some ground almonds. Repeat this alternating process until you fill the tin with layers and have used up the nut mixture.
Using a sharp knife, score the baklava into the desired pattern, making sure you cut all the way through so the syrup can soak through. Transfer to the oven and bake at 200°C/390°F for approx. 20 min. or until golden brown on top.