Italian holiday wreath

Tags: cake, made
. 8 steps
2 1/4 cups flour   sift Mix, stirring with a fork, to form a neat ball. Knead until smooth. Rest 15 minutes, covered in plastic. Divide into 12 pieces, roll each to 50cm. Cut into 5mm pieces. Cover dough while not in use. Deep fry pieces at 190ºC until golden brown. Mix balls, almonds and peel. Coat thoroughly with honey. Leave to cool 10 minutes. Shape into a wreath with slightly wet hands. Garnish with glacé fruit.
1/3 cup sugar   mix
3 eggs beat
1/4 cup olive oil
3 tablespoons amaretto
1/2 cup slivered almonds
1/4 cup mixed peel
glacé cherries and apricots
1 cup honey Heat until boiling, reduce heat, boil gently until it darkens.