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Are you looking for an easy to make Christmas cake? Than look no further! This Christmas stollen cake has all the flavors but non of the actual work in producing a stollen bread.
Christmas stollen cake
This delicious Christmas stollen cake was initially a recipe I saw in Jamie Magazine (Jamie Oliver) but there seemed to be a couple of things wrong with the recipe when I saw it. So I made a couple of twists to it and the end result was quite a delicious cake sort. It’s perfect if you want to bake something for Christmas but don’t feel like doing all the work in making a stollen bread.
While the real thing is still superior this stollen cake is a good second. You can eat it as is, or you can add some butter to it.
You can even turn it into french toast if it gets too dry after a few days. Check how to make a Christmassy french toast.
Christmas stollen cake
Ingredients
- 125 gr raisins
- 125 gr dried cranberries
- 200 gr sugar
- 2 eggs
- 150 gr butter + 50 gr extra
- 250 gr Greek yogurt
- 250 gr whole milk
- 1 tsp baking soda
- 1,5 tsp cinnamon
- 1 tsp ginger
- 500 gr all purpose flour
- 16 gr baking powder
- bit of salt
- 1 tsp cardamom
- 200 gr marzipan
- 75 gr icing sugar
Titel
- Preheat the oven to 200˚C/400˚F
- Mix the raisins and the cranberries together in a bowl and cover with enough warm water so that they are just submerged. leave to soak for at least an hour. Drain and dry with kitchen paper. Mix the fruits with one tbsp of flour
- Line the cake tin with baking paper. Whisk the butter and the sugar together with a hand mixer until creamy and then add the eggs one by one. Add the yogurt to your egg mix.
- Put the flour, the baking soda, the baking powder, all the spices and the salt together in a separate bowl and mix it well together. Add the egg mix and stir with a spoon until combined. Then add your luke warm milk in and stir until just combined.
- Put half of your cake batter in the cake tin and set aside while you prepare your marzipan. You can add an egg to the marzipan and knead it until it becomes sticky and firm. You can add some lemon zest too if you like. Make a rol and place that on top of your cake mix and top that with the remaining half of the cake mix.
- Put in the preheated oven and after about 30 minutes turn down the heat to about 180˚C/350˚F. Check to see if it is not going to quick and if it is getting too brown you can cover it with some aluminium foil if needed.
- Once cooked brush melted butter over the top and dust generously with icing sugar.
Notes
- Storing: you can store the stollen cake for up to a week in an airtight container. Don’t place it in the fridge as that will dry out the cake
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
