Stollen Cake

Ingredients

• 50g/2oz Currants
• 50g/2oz Mixed Peel
• 25g/1oz Blanched Almonds
• ¼tsp Ground Nutmeg
• ¼tsp Vanilla
• 1 Grated Lemon Rind
• 2tbsp Rum
• 250g Strong White Flour or White Spelt Flour
• 50g/2oz Sugar
• 2tsp Quick Yeast
• 125ml5floz Warm Milk
• 50g/2oz Softened Butter
• 100g/4oz Marzipan
• 25g/1oz Melted Butter
• 25g/1oz Icing Sugar

Method

1. Put the currants, mixed peel, almonds, nutmeg, vanilla, grated lemon rind and rum in a bowl then leave it to stand for 2 hours or overnight.
2. In another bowl mix together the flour, sugar and quick yeast.
3. Stir in the warm (but not hot) milk to form a craggy mass.
4. Work in the softened butter and bring together the dough
5. Continue kneading until the dough is smooth.
6. Cover with oiled cling film and leave for 1 hour.
7. Add the soaked fruit mix to the dough and knead until it is incorporated
8. Put the dough on a floured surface and flatten into a 20cm/8” oval.
9. Roll the marzipan into a sausage 18cm/7”and lay it on the oval.
10. Moisten the dough edges with a little water and the pull it up over the marzipan pinching the edges together.
11. Place the cake on an oiled baking tray with the seam in underneath.
12. Cover with cling film and leave to rise for 1 hour.
13. Brush the dough with half the melted butter.
14. Bake in a pre heated oven for 45/50 minutes.
15. Brush with remaining melted butter. 16.Dust with icing sugar and leave to cool.
16.  

Temperature & cooking time:
Oven:180°C/Fan160°C/350°F/Gas 4