Kuglof with candied cherries by Mary Berry

Preparation steps

• Mix the flour with the baking powder. Grind 50 g of almonds. Cut two thirds of the candied cherries into quarters, dry them if they are too moist and roll them in flour (then shake out the flour).
• Put butter and crystal sugar in a bowl and mix until foamy. Add one egg at a time to the mixture. Add lemon zest, ground almonds and a mixture of flour and baking powder to the well-mixed mixture. I do this by turning on the butter and sugar mixer, and not turning it off until everything is well mixed in the bowl. The mixture is a little thicker, so it should be so that the candied cherries do not sink to the bottom of the mold.
• Using a spoon (spatula), add sliced ​​and floured candied cherries to the mixture and stir to distribute evenly.
• Pour the mixture into a greased and floured mold and bake for about 35 minutes at 160 degrees Celsius. I put it in a 25 cm mold, so my kuglof is a little lower ... I was working for the first time. Next time I will put in the 20 cm one, although my husband claims that this variant is better because with a slice of cake you get more icing.
• When the kuglof is baked, take it out of the oven, leave it in the mold for a few minutes, and then take it out on the grill to (cool). Place the almond leaves on a Teflon pan and toast a little, just enough to darken a little. Make sure they don't burn, stir constantly ... this takes a really short time. Cut 6-7 candied cherries into eighths.
• Put 175 g of sugar in a bowl and slowly add the juice of one lemon, stirring constantly. You need to get a thick paste, it should not be too liquid.
• Pour the paste over the sugar and lemon juice paste. It will look like snow has fallen on the top of the mountain :) after topping, toss the toasted almond leaves and an eighth of candied cherries. Voila!