Almond Baklava

Preheat oven to 180 C / Gas 4. In a saucepan over medium heat, combine 400g sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to the boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.

In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 20x30cm baking tin. Each sheet of filo is twice as big as the tin, so cut each in half, making 2 sheets. Place a sheet of filo on bottom of tin, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 4 to 5 tablespoons of nut mixture evenly over the filo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of filo, until all but 8 sheets (4 full sheets) are used.

Use remaining 8 sheets for the top layer, buttering each sheet of filo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthways about 1cm deep, then cut diagonally to form diamond shapes.

Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour cooled syrup over the hot baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.