Spiced Stollen Tray Bake

I told myself that this was going to be the year when I finally made a loaf of Stollen. But, here we are. Just a few days to go until the big “C”. Have I made that loaf yet? Nope. I also really wanted to make a tray of mini Stollen bites, with the idea of having enough left over to see me through to the New Year.

Then, as we all do when time is against us, I got real and thought, no. I have plenty to do and I just want to make something quick and easy that has the flavour of Stollen without the effort of making the real thing and the risk that it may go wrong as it usually does when I try things out in a hurry.

So here is my idea for a cake that has elements of Stollen in a tray bake. Marzipan, spices, mixed peel. I decided not to use any sultanas, currants and raisins as we will all be having plenty of them in the mince pies and the pudding. And they always have a tendency to sink on me.

If you are looking for a lighter afternoon tea cake than the rich and weighty traditional Christmas cake to enjoy along with a Sherry/Mulled wine or two then this could be the one for you. Dusted in plenty of icing sugar, it could almost be the real thing. Ok, maybe not. But it is still makes for a great last minute festive bake.

I am entering this bake into Cooking with herbs. This is Karen at Lavender & Lovage’s monthly challenge. The theme this month is spices.

Also I will send it over to Vanesther at Bangers & Mash who runs The Spice Trail challenge and this month’s spice is cinnamon.

It also fits the bill for Let’s cook Christmas party food over at Simple Sensational Food.

Finally, I am linking up to Treat Petite over at Cakeboi and jointly hosted with The Baking Explorer. The theme is Happy Holidays.

Print

Spiced Stollen Tray bake

A cake baked to resemble the flavours of Stollen,

Course Christmas, Dessert, Tea Time

Cuisine Mediterranean

Keyword spiced stollen tray bake

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12

Author Laura Scott

Ingredients

• 250 g Unsalted butter softened
• 250 g Caster sugar
• 4 Medium eggs
• 250 g Self-raising flour sifted,
• 1/2 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 1 tsp Ground nutmeg
• 1/4 tsp Ground black pepper
• 6 whole Cardamom pods seeds taken out and crushed to a powder,
• Splash of orange juice
• 150 g Chopped mixed peel
• 100 g Marzipan chopped into small chunks

Instructions

1. Pre-heat the oven to 180 degrees,

2. Whisk together the butter and sugar until light and fluffy using an electric hand whisk or food processor,

3. Whisk in the eggs, one at a time,

4. Fold in the flour, the vanilla and the spices,

5. Add a splash of orange juice to loosen the cake mixture,

6. Stir through the mixed peel then place the cake batter into a square brownie tin lined with baking parchment,

7. Dot over the chunks of Marzipan pushing them in lightly to the cake mix,

8. Bake in the pre-heated oven for 35-40 minutes,

9. When completely cool, dust a generous layer of icing sugar over the top of the cake and cut into small squares.