Drain the cherries and mandarins. Beat eggs and sugar with the whisk of the hand mixer until frothy. Add buttermilk and bitter almond oil, stir in. Mix flour, baking powder and pudding powder. Also add and work into a smooth dough.
Turn the cherries, except for a few for decoration, in flour. Carefully fold the mandarins into the dough, except for a few for decoration. Pour the dough into a greased, breadcrumbed ring cake tin (approx. 2 litres capacity). Bake in the preheated oven (electric oven 175 ° C / gas: level 2) for 55-65 minutes. After half of the baking time, cover with parchment paper if necessary. Take out the cake and let it cool down a bit. Turn out of the tin and let it cool down completely. Stir icing sugar and lemon juice until smooth. Spread the cake with it and decorate with the remaining cherries and mandarins.
After half of the baking time, cover with parchment paper if necessary. Take out the cake and let it cool down a bit. Turn out of the tin and let it cool down completely. Stir icing sugar and lemon juice until smooth. Spread the cake with it and decorate with the remaining cherries and mandarins. Results in about 20 pieces