If you fancy a change from Christmas cake
then this stollen cake recipe from Raymond Blanc is a winner! This traditional German cake has been updated to replace the yeast with baking powder which makes the recipe simpler. Some prefer to let the cake mature to intensify the flavours and can be made up to four weeks in advance of when you plan to eat it (although we can’t imagine waiting that long!). It tastes fabulous as it is or you can lightly toast it to enjoy it warm. We can’t think of anything better than cosying up in front of a log fire with a mug hot chocolate and a generous slice of stollen cake!
Ingredients: 250g plain flour, 10g baking powder, 110g vanilla sugar (if you don’t have vanilla sugar add a 1/4 teaspoon of vanilla essence instead), pinch powdered cardamon, pinch ground nutmeg, 1 tbsp dark rum, 2 drops almond essence, 1 large egg and 1 large egg yolk, 100g diced unsalted butter , 125g quark, grated zest of 1 lemon, 40g mixed peel, 60g flaked almonds, 125g sultanas, 100g marzipan chopped into small pieces.
For the glaze: 50g melted unsalted butter, 100g icing sugar
- Preheat your oven to 170 °c, 325f
- Sift the flour & baking powder into bowl & add the spices
- Make a well in the centre & add the rum, almond essence, egg & egg yolk – mix until it forms a thick paste
- Add the diced butter & quark – needs until it forms a smooth dough
- Add the peel, almonds, sultanas & marzipan & knead until mixed through but take care not to overwork the dough
- Sprinkle some flour on to a work surfaced and roll the dough out to a rectangle about 25 x 20cm
- Roll the rectangle into an oval log shape & place on lined baking tray
- Place in the oven for 45 minutes & check after 20 minutes to make sure it is not colouring too quickly. If needed, cover loosely with some foil
- Once out of the oven cost the stollen with the melted butter & sprinkle with icing sugar. Place on a wire rack to cool. Wrap in foil & keep in a cool place until needed.