20/11/2023, 15:02 Stollen Christmas cake recipe | Sainsbury`s Magazine

Stollen Christmas cake

Recipe by Ailsa Brown

Recipe photograph by
Nassima Rothacker
This is inspired by the classic German Christmas bread. Gently spiced and
rich, with sweet chunks of marzipan rippled throughout, it’s just perfect
with a glass of sherry
SERVES: 14-16 PREP TIME: 55 MINS
TOTAL TIME: 2 HRS 30 MINS PLUS SOAKING AND COOLING
Nutritional information (per serving)

Calories Fat Saturates Carbs Sugars Fibre Protein Salt

367Kcal 16gr 7gr 47gr 36gr 2gr 7gr 0.3gr

Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be
whipped up without a fuss and is always thinking about her next meal. She has a
thing for pickles, anchovies and Japanese street food.

Ingredients Step by step

GET AHEAD
150g raisins
The cake will keep, well-wrapped and in an airtight
50g currants container, for up to 1 month. This is already quite a
moist cake but you can feed the cake with a tablespoon
100g cut mixed peel
of rum a couple of times during storage.
50g dried cranberries

zest and juice of 1 orange 1 In a large food bag or a mixing bowl, combine the raisins,
currants, mixed peel, dried cranberries, orange zest and juice,
150ml cloudy apple juice apple juice and the rum. Cover and soak overnight.

2 tbsp rum
150g soft unsalted butter,
plus extra to grease
150g golden caster sugar
1 tsp ground cinnamon
2 Preheat your oven to 160°C, 140°C fan, gas 3. Grease and line
the base and sides of a deep 20cm round cake tin.
3 In a freestanding mixer, or using an electric hand whisk, beat
together the butter and sugar until very pale and fluffy, about 5
minutes.

½ tsp ground ginger

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20/11/2023, 15:02 Stollen Christmas cake recipe | Sainsbury`s Magazine

¼-½ tsp ground 4 In a separate bowl mix together your spices along with the
cardamom (seeds plain flour, baking powder, ground almonds, milk powder and a
removed from 10-20 large pinch of salt.
pods and ground in a
mortar and pestle) TIP

¼ tsp ground cloves Milk powder is a clever trick which gives the cake the
creamy flavour characteristic of stollen, but you can
a generous grating of leave it out if you prefer.
fresh nutmeg

175g plain flour 5 Add the vanilla seeds and 1 egg to the creamed mixture, beat
thoroughly, making sure you scrape down the sides. Continue
1 ½ tsp baking powder
adding one egg at a time and beating it in thoroughly before
100g ground almonds adding the next. If the batter does start to split, beat in a
tablespoon of the flour mixture.
2 tbsp dried skimmed
milk powder 6 Gently fold in the flour mixture, and then add the cubed
marzipan, along with all of your soaked fruit.
1 vanilla pod, split and
seeds scraped out 7 Spoon the batter into the tin and level the surface. Bake for 1
hour and then cover the top with foil to prevent further
3 large eggs
browning. Cook for another 30-45 minutes, or until a skewer
150g golden marzipan, inserted into the middle comes out clean. Make sure you are
cut into 1cm cubes not poking into a gooey marzipan section.

8 Leave to cool in the tin then turn out and wrap in foil and keep
in a cool, dark place until needed.

TIP
Make it gluten-free: substitute gluten-free plain
flour, adding 1 teaspoon xanthan gum at the same time.
Make it smaller: halve the ingredients (use 90g flour,
and 1 ½ eggs) and bake the mixture in a deep 15cm
round cake tin. Bake for 45 minutes initially, cover
with foil and cook for another 30 minutes or until the
cake is ready.

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