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.