Vegan Stollen Cake Recipe
A festive, vegan version of the traditional German Stollen cake, packed with mixed dried fruit and a marzipan surprise in the centre.
medium
02:30
6
METHOD
Step 1.
Mix together the yeast and lukewarm milk, then set aside for 10 minutes to activate.Step 2.
In a large mixing bowl, combine the flour, sugar, zest and spices.Step 3.
Pour the yeast mixture and melted spread into the flour mixture. Stir until a dough forms.Step 4.
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place back in the bowl, cover and leave to rise for about 1 hour.Step 5.
Mix together the dried fruit and rum, and set aside to soak.Step 6.
Knock back the dough, then roll out into a large rectangle. Spread over the fruit mixture, then roll up from the longest side, like a Swiss roll.Step 7.
Evenly divide the marzipan into two and roll each piece into a long, thin sausage shape, the same length as your dough. Place each piece of marzipan down the centre of your dough rolls.Step 8.
Form the dough into a loaf shape, then transfer to a baking sheet. Cover and leave to rise for about 30 minutes.Step 9.
Preheat oven to 180C/fan 160C/gas 4.Step 10.
Bake in the oven for about 45 minutes, until golden brown and the base sounds hollow when tapped. Transfer to a wire rack to cool.Step 11.
Just before serving, sift over a light dusting of icing sugar.
INGREDIENTS
250 mlAlmond milk, lukewarm
2 tspDried active yeast
500 gPlain flour
50 gCaster sugar
1 Lemon, zested
1 tspGround cinnamon
0.5 tspGround nutmeg
75 gVegan spread, melted
200 gMixed dried fruit
2 tbspRum
200 gVegan marzipan
1 tbspIcing sugar, for dusting
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