Christmas stollen of sorts…
I feel like I am a bit in a photography rut at the moment. It’s not going the way I want; I have no inspiration and it just looks to me like I am simply repeating the same setup time and time again. I need to be inspired again! I want to burst with ideas and make fresh and exciting photos. Not like the ones you will be seeing here on this post. I’m stuck. Photography block… Help anyone??? 🙁
Anyway, that has nothing to do with this cake, although I think the people at Jamie Magazine where in a bit of recipe block when they put this in the magazine. It started with the ingredient list where you needed to add 125 gr raisins and then 12 gr cranberries. I figured out that that should – ofcourse – be 125 gr. Then essential things like sugar and marzipan where mentioned in the ingredient list but never in the description. It’s probably a good thing that I was changing the recipe already anyway or I might have just missed it.
it was originally a banana stollen kind of cake which I am sure is delicious but Tom is not a banana fan to put it mildly so that was not an option. I also added some more spices in such as ginger and cinnamon to give it a bit more interesting flavors and I’m pretty pleased with the end result really. I was a bit unsure how it would come out given that I had to guesstimate the exact fluid quantities (used ratios as usual) to replace the bananas and the 100 ml of warm water that they originally added.
Because of the sugar this is more a cake then a bread really but it’s still pretty good and actually better then the previous real stollen I have managed to create sofar. Not finished yet. This was just a quick kind of turn around cake. No rising necessary!
Christmas stollen cake
- 125 gr raisins
- 125 gr dried cranberries
- 200 gr sugar
- 2 eggs
- 150 gr butter + 50 gr extra
- 250 gr Greek yoghurt
- 250 gr fullfat 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
- Preheat the oven to 200 C.
- 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 caketin with baking paper. Whisk the butter and the sugar together with a handmixer until creamy and then add the eggs one by one. Add the yoghurt to your eggmix.
- 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 eggmix and stir with a spoon until combined. Then add your lukewarm milk in and stir until just combined.
- Put a bottom layer in the caketin 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 lemonzest too if you like. Make a rol and place that on top of your cakemix and top that with the remaining cakemix.
- Put in the preheated oven and after about 30 minutes turn down the heat to about 180 C. 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.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.