Festive Stollen Slices

stollen slices - festive baking at De Tout Coeur Limousin

stollen slices - festive baking at De Tout Coeur Limousin

Festive Stollen Slices 

Stollen is definitely my favourite festive bake - a traditional German cake - packed full of almond rich marzipan, a hint of spice, dried fruit, nuts and citrus zest.  I'll always make a few batches of these festive stollen slices over the Christmas and New Year period to share with our friends, family and retreat guests here at De Tout Coeur Limousin. 

Stollen is often made with a yeasted dough but this is a quick and easy yeast free recipe, usually made with quark soft cheese. If you can't find quark a thick plain yogurt or creme fraiche would be a good alternative.  Happy baking and wishing all a happy festive season from us at De Tout Coeur Limousin.  

ingredients: 

175g caster sugar

75g unsalted butter

125g quark soft cheese (or thick plain yogurt/creme fraiche) 


¾ tsp mixed spice

zest of 1 orange 

2 tsp whiskey/rum/brandy (optional) 

1 medium egg

75g ground almonds

100g sultanas

100g shelled chopped pistachios/hazelnuts 

250g strong white flour

1 tsp baking powder

300g marzipan (chopped into 2cm pieces) 

pinch of salt 

25g melted butter and icing sugar to finish


method: 

grease/line a 20cm square baking tin and preheat the oven to 180C/gas 4

Beat the caster sugar, butter, quark (yogurt/creme fraiche), mixed spice, orange zest and alcohol (if using) until well blended then add the egg and mix well. 

Stir in the sultanas, chopped nuts, flour, baking powder, pinch of salt followed by the chopped marzipan.

Spoon the dough into the prepared baking tin and press down well with a wet spoon or fingers.

bake for 30 minutes until golden and an inserted skewer comes out clean. 

brush with the melted butter and leave to cool completely in the tin before dusting with icing sugar and serving in slices.  

recipe adapted from orange and pistachio stollen bars by Dan Lepard

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