Sour cherry stollen cake


Yes, this is a cake as opposed to a bread. It really is a great variation on the wonderful more traditional stollen I posted last week. The benefits are that you don't have to use yeast and you don't have to wait!

As I had made double quantities of pistachio marzipan last week I had 200g in the fridge so this really was almost as quick as making a cake. Leaving the dried fruit to absorb the amaretto will enhance the flavour and plump up the fruit so don't be impatient. I have played around with a recipe I found in Fiona Cairns Seasonal Baking– she always has recipes which work and taste really good so if you haven't come across her bakes, pay her a visit.

I made this in the Thermomix but you could happily throw it together in a stand mixer.



stollen cake with amaretto soaked fruit

  • Servings: 10-14
  • Difficulty: easy
  • Print



For the soaked fruit…..

  • 175g dried fruit – I used sour cherries, sultanas and chopped apricots
  • Zest of an orange
  • Large pinch freshly Grated nutmeg
  • Large pinch ground cardamom seeds (I used more as I LOVE cardamom and getting husks off is so easy in Thermomix )
  • 100g amaretto and juice of half the orange

For the cake

  • 400g spelt flour
  • 10g baking powder
  • Pinch salt
  • 100g ground almonds
  • 140g unsalted softened butter (37° in TM bowl sp4 until nicely softened)
  • 140g golden caster sugar
  • 3 eggs
  • 200g sour cream or crème fraîche (sometimes I have issues getting crème fraîche in the US, sour cream will work well as a substitute )


  • Soak the dried fruit in Amerasians and orange juice and set aside for at least a couple of hours.
  • Preheat oven to 190°C/380°F. I baked mine in baking (lower) Aga.
  • 'Sift' the flour, baking powder, salt and ground almonds by mixing on sp4 for 15 seconds. Tip out and reserve.
  • Scale and Soften butter (if necessary ) then add sugar and mix sp4 until well blended for around 2 minutes.
  • With blades running sp4 add eggs through lid one at a time. Mix well.
  • Add flour mixture gradually on sp4 then sour cream or crème fraîche.
  • Use reverse action sp4 after adding fruit and all the liquid. Use a spatula to help turn mixture.
  • Tip half the mixture into a loaf tin. I used a 14″x4″/36cm x 11cm tin
  • Roll 200g homemade or shop bought marzipan and place in centre
  • Cover with remaining cake mixture and smooth top
  • Bake for 50 minutes in preheated oven.
  • Check for doneness but remember there is marzipan in the centre, so it won't come out clean!
  • Cool on wire rack and if you like drizzle with 40g melted butter mixed with 1 tbsp amaretto




Happy baking! …..use it as therapy in the Christmas countdown……



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