Stollen
By: James Martin
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Stollen
- Prep time:
- 20 mins
- Cook time:
- 40 mins
- Serves:
- 6-8
Try James Martin's stollen as an alternative to Christmas cake, or go the traditional German route and have it for breakfast on Christmas day
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Ingredients
- 500g plain flour, sifted
- 2 pinches Salt
- 125g unsalted Butter, softened
- 15ml Baking powder
- 200g unrefined caster sugar
- a few drops vanilla extract
- a few drops almond extract
- 30 ml dark rum
- 1 large Lemon, finely grated zest
- tsp cardamom seeds
- 2 tsp Mixed spice
- 50g suet
- 125g currants
- 125g raisins
- 125g Almonds
- 40g chopped mixed candied peel
- 250g Crème fraîche, or thick greek-style yogurt
- 2 large Eggs, beaten
- 250g natural-colour marzipan
To finish
- 25g melted Butter
- icing sugar, sifted
Method
1. Preheat the oven to 180C/gas 4. Grease a baking sheet.2. Mix the flour and salt in a large bowl and rub in the butter. Add the baking powder, sugar, vanilla and almond extracts, rum, lemon zest, cardamon, mixed spice, suet, dried fruits, almonds and peel and mix well. Stir in the crème fraîche and eggs to form a nice firm dough.
3. Put on a floured surface and gently roll out with a rolling pin to form an oblong about 30 x 45cm and 2cm thick. Form the marzipan into a sausage shape the length of the dough. Fold the top of the dough over the marzipan, and seal well. Fold under the ends.
4. Place on the baking sheet and bake for about 35-40 minutes, or until well risen and golden brown. The cake will spread slightly - don't worry this is quite normal.
5. Once cooked, remove from the oven and cool on a wire rack with a piece of foil underneath. Brush liberally with melted butter and dust with plenty of icing sugar. Leave to cool.
6. Wrap tightly in foil to store; it will keep for 2-3 weeks in a cool place. Cut into large slices to serve.
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Latest Comment
One of the best stollen recipes ever - so simple. It's huge, so I cut in half and froze one piece for later.
Yum, yum!