Sour cherry stollen cake

aga, baking, cakes, thermomix


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……



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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