Ingredients
- 3 x 320g ready rolled puff pastry
- 150g soft light brown sugar
- 4 tsp ground cinnamon
- 150g ground almonds
- 1 tbsp vanilla extract
- 2 oranges, zested and juiced
- 50g icing sugar
- 1 tbsp mixed chopped nuts
Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6. Grease and line the base and sides of a 1kg loaf tin.
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Unroll the pastry onto its parchment paper and set to one side.
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Tip the sugar, ground cinnamon, ground almonds, vanilla, orange zest and all but 1 tsp juice into a bowl and mix until combined and smooth.
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Spread out over the pastry then cut the pastry into 12 rectangles – place the pastry landscape shape in front of you, cut into 4 top to bottom, then horizontally across into 3.
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Stack them on top of each other, sugar side up, in piles then lift the piles, one at a time, into the loaf tin and turn so the sugar sides are facing the end of the tin. Continue to press in gently until they fill the tin.
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Place in the oven to bake for 1½ hours until golden brown and the pastry has cooked all the way through.
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Meanwhile, tip the icing sugar into a bowl, add the remaining 1 tsp orange juice and mix until smooth - you want a runny icing, but not liquid!
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When the loaf is ready, remove and allow to cool to room temperature before tipping out onto a serving board.
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Drizzle the icing over the top then scatter with the chopped nuts.
