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Stollen Cakes and Festive Greetings

Stollen Cakes

Christmas, Small Cakes | 1st January 2014 | By

Sweet and seasonally spicy with little chunks of half melted marzipan, these stollen cakes are delicious. They’re perfect for the festive season, whether that’s Christmas, New Year or Twelfth Night.

First of all I’d like to wish everyone a Very Happy New Year. May 2014 bring you plenty of chocotunities.

When I saw this spiced stollen traybake over at How to Cook Good Food before Christmas, I knew I would have to make this or something similar very soon. I had no stollen at all last year and it is one of my favourites. A spicy stollen full of fruit and marzipan in cake form is an excellent idea. My version is actually quite different to Laura’s, but hers was the inspiration. These would have been perfect for bringing in the new year along with a glass of something special or for celebrating today, New Year’s Day.

Stollen Cakes

As it happens, my mother’s birthday is on New Year’s Eve and as we were going to be out and about, I needed to take something portable. She’s a bit of a marzipan fan, so stollen cakes seemed to fit the bill very nicely. I’d also been sent a surprise Christmas parcel from Dr Oetker which handily contained both marzipan and chocolate chips.

Stollen Cakes

A little preparation is needed for soaking the fruit in the rum overnight. This isn’t strictly necessary if you’re in a rush, but the fruit will be lush and plump if you do it this way. Other than that, these little stollen cakes are pretty quick to make. They make excellent festive gifts and will keep well in a sealed container for a few days.

Sour Milk

It’s really easy to make a cheat’s version of sour milk for this recipe. Just add a teaspoon of lemon juice to nearly 3 tablespoons of milk. Stir and leave for five minutes to thicken. If you have naturally occurring sour milk, by all means use that.

Dragon’s Gold

The house smelt deliciously of nutmeg and coriander whilst the cakes were baking. CT and I couldn’t help ourselves, but had to filch a warm one as they came out of the oven. Ooh, they were so delicious, sweet and seasonally spicy.

Half a Stollen Cake

We ate another one or two whilst watching The Hobbit (second time for us, birthday treat for my mother). They may not have been as impressive as Smaug’s Hoard, but each bite uncovered buried treasure – rum soaked sultanas, marzipan and chocolate chips or occasionally all three. The sponge was light and a glorious yellow just like the dragon’s gold. And if CT takes another one without permission, I’ll be breathing fire all over him. Actually he’s unable to fulfil his desire as my mother squirrelled the remainder away and is jealously guarding her hoard.

Other Marzipan Recipes You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make my stollen cakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Stollen Cakes. PIN IT.

Sweet & seasonally spicy stollen cakes.

Stollen Cakes – The Recipe

Stollen Cakes
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5 from 1 vote

Stollen Cakes

Sweet & seasonally spicy with half melted chunks of marzipan, dried fruit & pieces of dark chocolate. A super easy bake and perfect busy people during the festive season, be that Christmas, New Year or Twelfth Night.
Prep Time20 mins
Cook Time20 mins
8 hrs
Course: Afternoon Tea, Dessert, Gift, Snack
Cuisine: British
Keyword: cakes, Christmas, marzipan, New Year, twelfth night
Servings: 15 cakes
Calories: 239kcal

Ingredients

  • 75 g sultanas
  • 25 g mixed peel (I used homemade)
  • 25 g ground almonds
  • 2 tbsp rum
  • 150 g unsalted butter
  • 125 g golden caster sugar (I used cardamom sugar)
  • 1 small lemon
  • ½ tsp coriander seeds - freshly ground
  • a good grating of nutmeg
  • a good grinding of black pepper
  • 2 large eggs
  • 80 g wholemeal flour
  • 80 g plain flour
  • 1 tsp baking powder
  • a pinch of bicarbonate of soda
  • 3 tbsp sour milk (you can use buttermilk or kefir)
  • 50 g dark chocolate chips
  • 100 g marzipan - chopped into little chunks
  • flaked almonds for scattering over the top
  • icing sugar for dusting (I used vanilla sugar)

Instructions

  • Place the sultanas and mixed peel into a bowl together with the ground almonds and 2 rum. Leave to soak overnight.
  • Cream the butter and sugar until well combined.
  • Grate in the lemon zest.
  • Add the spices and cream some more until the mixture is very light and fluffy.
  • Beat in the eggs, one at a time. If the mixture curdles add a little of the flour.
  • Sift in the flours, baking powder and bicarbonate of soda.
  • Stir in alternately with the sour milk until everything is just combined.
  • Fold in the fruit and rum mixture, chocolate and marzipan.
  • Spoon into 15 lined cupcake moulds then scatter a few flaked almonds over the top of each one.
  • Bake at 180℃ (350℉, Gas 4) for 20 minutes or until risen and golden. Then turn out onto a rack to cool.
  • Dust with icing sugar or vanilla sugar when cool.

Notes

A little preparation is needed for soaking the fruit in the rum overnight. This isn't strictly necessary if you're in a rush, but the fruit will be lush and plump if you do it this way.
They make excellent festive gifts and will keep well in a sealed container for a few days.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 19mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg

Sharing

The beautiful golden yellow sponge was the result of some local free range eggs which I buy whenever I am able. I am thus entering it into this month’s Tea Time Treats where the theme is eggs. This has been chosen by the new co-host Jane of The Hedgecombers. I’m pleased to say that Karen of Lavender and Lovage remains.

With those local eggs in mind where the chickens truly run freely, I am entering this into Shop Local at Elizabeth’s Kitchen Diary.

I’m also submitting this to Jac’s Bookmarked Recipes over at Tinned Tomatoes where you can see last month’s round-up.

24 Comments

  1. Laura Denman

    1st January 2014 at 10:28 am

    I’m not surprised you had to filch one of these warm from the oven. I would’ve done the same!

    Reply
    • Choclette

      2nd January 2014 at 8:40 pm

      Haha Laura, it was hard to stop at only one – had to remember they were principally for my mother.

      Reply
  2. The Caked Crusader

    1st January 2014 at 5:04 pm

    Happy new year to you!

    Reply
  3. Gloria Baker

    1st January 2014 at 7:57 pm

    Look amazing!! Happy New Year!

    Reply
    • Choclette

      2nd January 2014 at 8:38 pm

      Thank you Gloria. Happy New Year

      Reply
  4. prwilson

    2nd January 2014 at 12:52 am

    I love a bit of Stollen.

    Reply
    • Choclette

      2nd January 2014 at 8:38 pm

      Yes me too and I didn’t get any this year. Luckily these cakes made up for it.

      Reply
  5. Rachel Cotterill

    2nd January 2014 at 5:26 pm

    I always have to taste everything just as soon as it’s cool enough to touch. My husband has cast-iron fingers so he sometimes gets there even faster 😉 And yum, stollen in any form is a wonderful thing.

    Reply
    • Choclette

      2nd January 2014 at 8:37 pm

      Thanks Rachel. CT gets his fingers very sharply wrapped if he tries stealing anything of the baking tray before I’ve photographed it. this photography malarkey means our fingers remain relatively unscathed.

      Reply
  6. Keep Calm and Fanny On

    2nd January 2014 at 7:41 pm

    Mmm they sound fab!

    Reply
    • Choclette

      2nd January 2014 at 8:35 pm

      Thank you, one of my favourite festive bakes.

      Reply
  7. Jane Sarchet

    2nd January 2014 at 7:58 pm

    They do look rather tasty Choclette! Wasn’t the Hobbit fab? One of my favourites of the entire series.
    Happy new year petal, see ya soon!
    Janie x

    Reply
    • Choclette

      2nd January 2014 at 8:35 pm

      Thanks Jane. Really enjoyed the film and didn’t in the least bit mind that I was seeing it for the 2nd time. Submitted these to TTT just after you visited!

      Reply
  8. Galina Varese

    2nd January 2014 at 8:48 pm

    I love marzipan, and would have been very happy with such a birthday treat. They look very pretty.

    Reply
    • Choclette

      13th January 2014 at 5:17 pm

      Thanks Galina. The world is divided between marzipan lovers and haters it seems – I am, of course, with the former.

      Reply
  9. Joanna @ Zeb Bakes

    3rd January 2014 at 8:38 am

    I haven’t seen the Hobbit yet but it is on my list of things to see on a rainy day ! Those cakes look scrumptious and very pretty! Happy New Year to you and CT, Choclette!

    Reply
    • Choclette

      13th January 2014 at 5:16 pm

      Thanks you Joanna. The Hobbit is fun – as long as you haven’t read the book in a very long time and have forgotten the story’s details!

      Reply
  10. laura@howtocookgoodfood

    6th January 2014 at 11:39 am

    Happy New Year Choclette! I am delighted you mentioned me on this recipe and love the sound of these heavenly spiced little cakes. The Rum soaked fruits is such a good idea and i do think I will be adding more Marzipan to my cakes as I love the almonds chewy texture it brings. Hope your mother enjoyed them on her birthday too!

    Reply
    • Choclette

      13th January 2014 at 5:15 pm

      Thanks Laura – you seem to be my Christmas muse. Last year it was your mincemeat oaty slice – yum! My mother certainly enjoyed them as did a few others.

      Reply
  11. cityhippyfarmgirl

    7th January 2014 at 3:13 am

    stollen individual cakes…I’m so doing that next year. Room for extra marzipan in there as well.
    (I made an apple tart once with marzipan in the pastry, divine in taste but lost the recipe and nothing has ever come close to be similar. Marzipan= food of the gods.

    Reply
    • Choclette

      13th January 2014 at 5:13 pm

      Lovely to hear from you Bridie. I’m with you on food of the gods (well and chocolate too of course) Marzipan n pastry? I have to try that.

      Reply
  12. Elizabeth

    1st February 2014 at 2:23 pm

    These sound like the perfect cake for a portable birthday celebration! I love it! Thank you for sharing with #ShopLocal!

    Reply
  13. Jacqueline Meldrum

    5th February 2014 at 10:20 am

    They look wonderful, but I would have to leave out the marzipan as I hate the stuff. Thanks for adding them to Bookmarked Recipes, the roundup is now live.

    Reply

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