for 1 small gugelhupf (ring cake) mould
- For the pastry balls
- 1 egg
- 1 tablespoon olive oil
- 4 teaspoons Amaretto
- 1 tablespoon grated lemon zest
- 1 cup All purpose flour
- In addition
- ¼ cup Candied fruit (finely diced)
- 6 cups vegetable oil (for deep frying)
- 1 cup clear, liquid honey
- ½ cup slivered almonds
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.
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.
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.
Turn into the greased Gugelhupf mould, smooth the top and put into the fridge for about 2 hours.