Nut and amaretto bundt 

Nut and amaretto bundt
1157 kcal


Preparation:50 min
Ready in:170 min
1 serving contains (Percentage of daily recommendation)
Calories1157 kcal(58%)
Protein3 g(6%)
Fat117 g(146%)
Carbohydrates38 g(15%)
Added Sugar24 g(27%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For <none>

For the pastry balls
¼ tablespoonsolive oil
1 teaspoonAmaretto
¼ tablespoonsgrated lemon zest
¼ cupsAll purpose flour
In addition
0.06 cupsCandied fruit finely diced
1 ½ cupsvegetable oil (for deep frying)
¼ cupsclear, liquid honey
⅛ cupsslivered almonds


1 Beat the egg in a mixing bowl until foamy. Add the olive oil, Amaretto, grated lemon rind and flour and work to a pliable dough.
2 On a lightly floured working surface roll the dough into long rolls about 0.5 cm thick. Cut the rolls up as if for gnocchi and form into small balls using your hands.
3 Heat the vegetable oil in a saucepan and deep-fry the balls, a few at a time, until golden brown. Take out and drain on kitchen paper. Bring the honey to the boil then remove from the heat and mix in the deep-fried pastry balls, the almonds and the candied fruit.
4 Turn into the greased Gugelhupf mould, smooth the top and put into the fridge for about 2 hours.


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