Stollen Cake

Free from Soya

Vegetarian, Organic

Ingredients

Weigh the sultanas, currants, mixed peel, almonds, vanilla, grated rind and rum into a bowl, stir, then cover and leave to stand for at least 2 hours or overnight.
Put the flour, yeast, sugar and nutmeg into a bowl and blend them together.
Stir in the milk then using your hands gather everything together to form a stiff doughy mass.
Knead dough, in the bowl, for 25 presses.
Add the softened butter and knead for 50 presses to make a sticky dough.
Cover the bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
Knead the dough for 75 presses.
Line a large baking tray with parchment and pre-heat the oven.
Stir the prepared soaking fruit, add it to the dough and knead until well combined.
Flatten the fruity dough into a 20cm/8” x 10/4”oval, roll the marzipan into a cylinder and lay it on the dough. Draw the dough up around the marzipan pinching the dough to seal the marzipan.
Place the cake on the prepared baking tray and brush with some of the melted butter.
Cover the cake with oiled cling film and leave it in a warm place for 1 hour.
Bake for 45-50 minutes.
Remove the cake from the oven and carefully brush all over with the remaining melted butter.
Sieve the icing sugar over all sides of the cake and leave to cool

Equipment

Large baking tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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£1.15

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