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Stollen Cake

Our recipe

Stollen cake is German in origin like so many of our Christmas customs. The cake is risen with yeast and contains rum soaked fruit and marzipan which is said to give the appearance of the baby Jesus wrapped in swaddling clothes.

Servings

Ingredients

50 g	Currants
50 g	Mixed Peel
25 g	Blanched Almonds
¼ tsp	Ground Nutmeg
¼ tsp	Vanilla Extract
1	Lemon (Grate rind)
2 tbsps	Dark Rum
250 g	Strong White Flour or White Spelt Flour
50 g	Sugar
2 tsps	Quick Yeast
125 ml	Warm Milk
50 g	Softened Butter
100 g	Marzipan
25 g	Melted Butter
25 g	Icing Sugar

Method

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.
In another bowl mix together the flour, sugar and quick yeast.
Stir in the warm (but not hot) milk to form a craggy mass.
Work in the softened butter and bring together the dough
Continue kneading until the dough is smooth.
Cover with oiled cling film and leave for 1 hour.
Add the soaked fruit mix to the dough and knead until it is incorporated
Put the dough on a floured surface and flatten into a 20cm/8” oval.
Roll the marzipan into a sausage 18cm/7”and lay it on the oval.
Moisten the dough edges with a little water and the pull it up over the marzipan pinching the edges together.
Place the cake on an oiled baking tray with the seam in underneath.
Cover with cling film and leave to rise for 1 hour.
Brush the dough with half the melted butter.
Bake in a pre heated oven for 45/50 minutes.
Brush with remaining melted butter. 16.Dust with icing sugar and leave to cool.

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

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