Name: Stollen wreath cake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: Cuts into 12 slices
Cuisine: German
Ingredients: 175g butter softened; 250g golden caster sugar; 3 large eggs; 200g plain flour; 1 ½ tsp vanilla extract; 2 tsp almond extract; 75g ground almond; 170g pot soured cream; 1 ½ tsp baking powder; 50g shelled pistachio roughly chopped; 140g sultana; 50g toasted flaked almond; 50g red glacé cherry sliced, plus about 9 left whole to decorate; 50g mixed peel; 250g marzipan; 350g fondant icing sugar sifted; about 100g green Regal-Ice Ready to Roll icing (or use white mixed with green food colouring); edible green glitter or sprinkles

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Stollen wreath cake

Stollen wreath cake

Barney Desmazery

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Cuts into 12 slices

Easy

Prep: 1 hr

Cook: 50 mins

A star rating of 5 out of 5.4 ratingsRate

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The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan

Freezable

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Ingredients

Nutrition

Units:

MetricUS

175g butter

softened
250g golden caster sugar
3 large eggs
200g plain flour
1 ½ tsp vanilla extract
2 tsp almond extract
75g ground almond
170g pot soured cream
1 ½ tsp baking powder
50g shelled pistachio

roughly chopped
140g sultana
50g toasted flaked almond
50g red glacé cherry

sliced, plus about 9 left whole to decorate
50g mixed peel

To decorate

250g marzipan
350g fondant icing sugar

sifted
about 100g green Regal-Ice Ready to Roll icing

(or use white mixed with green food colouring)
edible green glitter or sprinkles

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Nutrition: per slice

kcal667
fat27g
saturates11g
carbs96g
sugars85g
fibre2g
protein8g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease and lightly flour a 1.4-litre Bundt tin. Beat the butter and sugar until very light and fluffy. Add the eggs with a handful of flour and beat in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all of the baking powder and beat in.
step 2

Mix the rest of the flour with the pistachios, sultanas, remaining ground almonds, the flaked almonds, cherries and mixed peel, then stir into the cake mixture with the remaining soured cream. Spoon into the tin, spread to level and bake for 50 mins until a poked-in skewer comes out clean. Remove from the oven and leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
step 3

To decorate, first roll the marzipan into a sausage shape long enough to sit on top of the cake in a ring. Position it on top and squeeze the two ends together, then press down a little to help it stick in place. Mix the fondant icing sugar with enough water to make a thick but spreadable icing – add the water little by little, so you don’t end up with a really runny icing. Spoon the icing over the marzipan ring, letting it dribble down the sides a little. Shape the Regal-Ice Icing into holly leaves and dust with green glitter or press on green sprinkles. Arrange on top of the cake, using the whole glacé cherries as the berries.

Recipe from Good Food magazine, December 2013

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A star rating of 5 out of 5.4 ratings

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