Cut lengthways into spikes Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond "spikes"