1 whole egg, plus 3 yolks (freeze the whites for making meringues)
25g unsalted butter, melted, cooled
25g golden caster sugar
1 orange, zested
¼ tsp bicarbonate of soda
½ tsp baking powder
150g plain flour
vegetable oil or rapeseed oil, for frying
90g Greek yogurt
3 tbsp orange flower water (optional)
50g icing sugar
2 oranges, peel and pith sliced off, sliced into ½ cm rounds
small bunch basil leaves, torn
50g walnut pieces
5 tbsp honey, for drizzling
To make the dough, whisk the egg yolks with the egg, butter, sugar and orange zest. Sift in the bicarbonate of soda, baking powder and 50g of the flour. Mix until smooth. Sift in the remaining flour and knead until a soft dough forms (if you have a food mixer, use the dough hook for this stage).
Turn out onto a lightly floured surface and knead until smooth and elastic. Wrap in plastic and leave to rest in a cool place for 30 minutes. Lightly flour a work surface, roll out to about 1/4 cm thick and cut into 12 x 8cm squares. Chill until ready to use.
To make the cream, whisk the yogurt with the mascarpone, orange flower water and sifted icing sugar. Chill until required.
To cook, pour vegetable oil until it is 2-3cm deep in a deep frying pan and heat to 180C or until a square of bread turns golden in 30 seconds. Fry in batches for 1-2 minutes on either side or until deep golden and puffed up. Remove with a slotted spoon and drain on kitchen paper.
To assemble, pile the cream on top of a square of dough, top with an orange slice, basil and walnuts, drizzle with honey then repeat with another layer.