Stollen Cakes and 2014 Greetings

Small Cakes | 1st January 2014 | By



Stollen Cakes

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 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.

This is how I made:

Stollen Cakes

  • Added 75g sultanas and 25g mixed peel (homemade) to a bowl together with 25g ground almonds and 2 tbsp rum and left to soak overnight.
  • Creamed 150g unsalted butter with 125g cardamom (golden caster) sugar.
  • Grated in the zest of a small lemon.
  • Added 1/2 tsp freshly ground coriander, a good grating of nutmeg and a good grinding of black pepper.
  • Creamed some more until the mixture was very light and fluffy.
  • Beat in 3 small eggs.
  • Sifted in 160g flour (half wholemeal, half white), 1 tsp mesquite powder (optional), 1 tsp baking powder and a pinch of bicarbonate of soda.
  • Stirred this in alternately with 1 tbsp lemon juice and 2 tbsp sour milk.
  • Folded in the fruit and rum mixture, 50g dark chocolate chips and 100g chopped marzipan.
  • Spooned into 15 cupcake cases then scattered a few flaked almonds over the top.
  • Baked at 180°C for 20 minutes, then turned onto a rack to cool.
  • Dusted with vanilla sugar.

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.

Stollen Cakes

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.

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.


  1. Leave a Reply

    Laura Denman
    1st January 2014

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

    • Leave a Reply

      2nd January 2014

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

    • Leave a Reply

      2nd January 2014

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

  2. Leave a Reply

    Rachel Cotterill
    2nd January 2014

    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.

    • Leave a Reply

      2nd January 2014

      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.

  3. Leave a Reply

    Jane Sarchet
    2nd January 2014

    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

    • Leave a Reply

      2nd January 2014

      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!

  4. Leave a Reply

    Galina Varese
    2nd January 2014

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

    • Leave a Reply

      13th January 2014

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

  5. Leave a Reply

    Joanna @ Zeb Bakes
    3rd January 2014

    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!

    • Leave a Reply

      13th January 2014

      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!

  6. Leave a Reply

    6th January 2014

    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!

    • Leave a Reply

      13th January 2014

      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.

  7. Leave a Reply

    7th January 2014

    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.

    • Leave a Reply

      13th January 2014

      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.

  8. Leave a Reply

    1st February 2014

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

  9. Leave a Reply

    Jacqueline Meldrum
    5th February 2014

    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.

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