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.
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.
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.
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.
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.
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
- Almond & lemon surprise Easter egg cupcakes
- Apple & chocolate almond pastries
- Cherry, walnut and chocolate birthday cake
- Chocolate marzipan cheesecake
- Chocolate matcha Battenberg
- Easter brownies
- Fig, lemon & marzipan bundt cake
- Marzipan macaroons (kransekake)
- Simnel cake with homemade marzipan
- Twelfth Night cakes
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.
Stollen Cakes. PIN IT.
Stollen Cakes – The Recipe
- 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)
- 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.
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.