Stollen traybake
Makes: 24 squares
Prep time: 25 minsTotal time: 
Recipe photograph by Jonathan Gregson
Stollen traybake
Studded with chunks of golden marzipan and mixed dried fruit, this warmly spiced traybake gives you all the festive flavours of a traditional German stollen in an easier-to-bake almond sponge
Makes: 24 squares
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
212Kcal
Fat
13gr
Saturates
6gr
Carbs
20gr
Sugars
11gr
Fibre
1gr
Protein
5gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 175g golden marzipan
- 125g mixed dried fruit
- 275g self-raising flour
- 225g soft butter, plus extra to grease
- 125g caster sugar
- 100g light brown sugar
- zest of 1 orange, plus 1 tbsp juice
- 75g ground almonds
- 2 tsp baking powder
- seeds from 8 cardamom pods, ground
- 1½ tsp ground mixed spice
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 5 large eggs
- 30g flaked almonds
- icing sugar, to dust
Step by step
How to store
Keep in an airtight container for up to 4 days, or freeze individual squares, ready to defrost as needed.
- Chop the marzipan into small dice, then spread out on a plate and pop in the freezer to chill (this stops it melting in the oven when baked).
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20 x 30cm traybake tin and line it with non-stick baking paper.
- Toss the mixed dried fruit in 1 tablespoon of the flour and set it aside (to help prevent the fruit sinking through the cake batter).
- Place the remaining ingredients, except for the flaked almonds and icing sugar, in a large bowl. Beat for 2-3 minutes with an electric mixer until combined.
- Add the cold diced marzipan to the bowl of mixed dried fruit and toss to combine before folding it all into the cake mixture. Spoon the mixture into the prepared tin, then level it out and scatter the flaked almonds over the top.
- Bake for 35-40 minutes or until golden brown and springy to the touch. Leave to cool completely in the tin. Carefully remove from the tin, dust with icing sugar and cut into squares.
