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Nut and Amaretto Bundt

Nut and Amaretto Bundt
1157
calories
Calories
50 min.
Preparation
2 h. 50 min.
Ready in
moderate
Difficulty

Ingredients

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
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Preparation steps

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.