German Christmas stollen

A German fruit-filled cake with marzipan centre, traditionally made a month ahead, though ours will vanish sooner. After 3 days, it tasted better. Buy marzipan or make it easily as I did, with recipe on blog.

INGREDIENTS

500 G ITALIAN 00 FLOUR

120 G BUTTER

120 G SUGAR

120 ML MILK

1 TABLESPOON HONEY

2 TABLESPOONS RUM

1 EGG

3 G DRIED YEAST OR 10 G FRESH

5 G GRATED FRESH GINGER

HALF A TEASPOON CARDAMOM, I USED CINNAMON

1 LEMON, GRATED ZEST

100 G ALMONDS

100 G SULTANAS

50 G CANDIED ORANGE AND LEMON OR CITRON

150 G MARZIPAN

TO FINISH

MELTED BUTTER

ICING SUGAR

MARZIPAN

I lightly beat egg white, not to peaks, add ground almonds and icing sugar and blend smooth. I roll and refrigerate. If grinding almonds, use well-chilled, ideally frozen nuts for fine powder.

125 G GROUND ALMONDS

125 G ICING SUGAR

1 EGG WHITE

6 DROPS ALMOND ESSENCE

I soak sultanas in rum.

I put flour and sugar in mixer, or mix by hand.

I add milk.

Honey and yeast.

Egg.

A teaspoon cinnamon and previously melted butter.

I add lemon zest and ginger.

I mix with paddle until smooth and add almonds and squeezed sultanas.

I add diced candied fruit and work briefly.

I briefly knead on surface, form a ball, cover in bowl and rise in switched-off oven with light on for 1 hour. It grows slightly.

I flatten onto parchment into a disc.

I roll marzipan to disc length and put in centre.

I close right side then left.

I seal ends and rise another 1 hour.

I bake at 160°C for 40 minutes, using fan. Immediately while hot, I brush melted butter.

I generously dust icing sugar.

Fragrant with an indulgent centre; I store in a food bag.

Lovely with sweet wine, better after days.