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Christmas Stollen Cake

A Traditional Fruit And Marzipan Cake


  • 2 tsp dried yeast
  • 175ml warm milk (whole milk)
  • 1 Large Egg
  • 75g Caster Sugar
  • 1 ½ tsp salt
  • 75g Unsalted butter (softened)
  • 350g White Bread Flour
  • 50g currents
  • 50g sultanas
  • 50g glace cherries
  • 175g mixed peel
  • 200g marzipan
  • Icing sugar and toasted almonds to decorate.


In a small bowl, dissolve the yeast in the warm milk, let it stand for about 10 minutes.

In a large bowl combine the egg, caster sugar, salt, butter and yeast mixture. Then gradually add in two thirds of the flour, mixing as you go. Once all combined then add the remaining flour, a little at a time.

When the dough is ready, pour onto a floured work surface and knead for about 8-10 minutes until the dough is smooth and springy.

Flatten the dough and then add all the chopped fruit, knead again for 5 minutes. Place in a bowl, cover with oiled cling film and let it prove in a warm place for 1 hour.

Lightly grease a baking tray, turn out the dough onto a floured work surface and roll out to a flattened oval shape, roll the marzipan into a sausage shape and place in the centre of the dough mix. Roll the dough mix around the marzipan and place onto a floured baking tray. Leave to prove again, until it has doubled in size.

Bake in a pre-heated oven 180C Gas mark 4 for 10 minutes, then bake for a further 30-40 minutes on 150C gas mark 2.

Sprinkle with icing sugar and roasted almonds when cooled slightly.


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