Cranberry and amaretto stollen cake recipe Recipe

Name: Cranberry and amaretto stollen cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g (5.3oz) dried cranberries; 100 ml (3.5fl oz) amaretto; 0.5 tsp freshly grated nutmeg; 0.5 tsp freshly ground cardamom seeds; 1 organic orange, finely grated zest, and juice of 1/2; 120 g (4.2oz) unsalted butter, really soft, in pieces, plus more for the tin; 200 g (7.1oz) very good-quality shop-bought marzipan, or home-made; 350 g (12.3oz) white spelt flour (or plain flour); 2 tsp baking powder; 1 pinch salt; 120 g (4.2oz) golden caster sugar; 200 ml (7fl oz) creme fraiche; 2 eggs, lightly beaten; 100 g (3.5oz) ground almonds; 40 g (1.4oz) unsalted butter, melted; 1 1 1/2 tbsp amaretto

Servings: persons

150 g (5.3oz) dried cranberries
100 ml (3.5fl oz) amaretto
0.5 tsp freshly grated nutmeg
0.5 tsp freshly ground cardamom seeds
1 organic orange, finely grated zest, and juice of 1/2
120 g (4.2oz) unsalted butter, really soft, in pieces, plus more for the tin
200 g (7.1oz) very good-quality shop-bought marzipan, or home-made
350 g (12.3oz) white spelt flour (or plain flour)
2 tsp baking powder
1 pinch salt
120 g (4.2oz) golden caster sugar
200 ml (7fl oz) creme fraiche
2 eggs, lightly beaten
100 g (3.5oz) ground almonds
40 g (1.4oz) unsalted butter, melted
1 1 1/2 tbsp amaretto

1
First of all (and the night before if you can) place the cranberries, amaretto, nutmeg, cardamom and orange zest and juice in a bowl, stir, then leave for at least a few hours.
2
Butter a 30 x 10 x 10cm loaf tin and line with baking parchment.
3
Preheat the oven to 190C/fan 170C/375F/gas mark 5.
4
Roll the marzipan into a log about 2.5cm in diameter and 34cm shorter than the tin.
5
To make the cake, sift together the flour, baking powder and salt and set aside.
6
Place the butter and sugar in a food mixer (or use a large bowl and a hand-held electric whisk) and cream together for four or five minutes, until light and creamy.
7
Add the creme fraiche and mix.
8
Continuing to whisk, slowly add the eggs, tipping in 1 tbsp of the flour mixture to stop it curdling.
9
Fold in the remaining flour, ground almonds, cranberry mixture and every drop of liquid.
10
Tip half the batter into the prepared tin, lay the marzipan roll right down the centre, slightly pressing it down, then cover with the remaining mix.
11
Smooth the top and bake for 4555 minutes.
12
Test with a skewer down the sides (not the middle because of the marzipan).
13
It will probably be slightly cracked on top; this is fine.

952

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 150 g (5.3oz) dried cranberries, 100 ml (3.5fl oz) amaretto, 0.5 tsp freshly grated nutmeg, 0.5 tsp freshly ground cardamom seeds, and more.

Yes, Cranberry and amaretto stollen cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry and amaretto stollen cake recipe

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