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Einkorn and Rye Stollen

Makes 1

Free from Soya
Vegetarian, Organic


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  1. Put the mixed dried fruits and cherries into a bowl, add the clementine zest and juice and brandy.
  2. Stir well and leave to soak for an hour, or until the fruit has absorbed the liquid.
  3. Sieve the three flours into a bowl, add the sugar, yeast, mixed spice and salt and stir to combine.
  4. Put the milk, egg and vanilla into a jug, beat with a fork then pour into the flour.
  5. Stir lightly then add the softened butter and mix everything together.
  6. Knead dough, in the bowl, for 25 presses.
  7. Add the soaked fruit and almonds and knead until combined and evenly distributed.
  8. Cover the bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take one to two hours.
  9. Line a large baking tray with parchment and pre-heat the oven.
  10. Dust the work surface with a little flour, turn out the dough and flatten it into a 20cm/8” x 10/4” rectangle.
  11. Roll the marzipan into a cylinder and lay it on the dough. Moisten the edges of the dough with milk then lift the edges up around the marzipan pinching the dough together to seal the marzipan.
  12. Place the cake on the prepared baking tray and brush all over with milk.
  13. Cover the cake with oiled cling film and leave it in a warm place for 1 hour.
  14. Bake for 35-40 minutes.
  15. Sieve the icing sugar over all sides of the cake and leave to cool.


Large baking tray


180°C, Fan 160°C, 350°F, Gas 4   

Cooking time

35-40 minutes

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