SOAKING ALMONDS RECIPES
STOLLEN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Nothing says Christmas like stollen with marzipan. It's a cinch to make, although it does take some time – think of it as a weekend project with the kids
Provided by Claire Thomson
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 40 minutes
Prep Time 1 hours 25 minutes
Cook Time 1 hours 15 minutes
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Soak the dried fruit in 100ml of hot water. Gently warm the apple juice for a few mins in a pan, then add the yeast and leave to activate for 10-15 mins (it will start to bubble).
- Put the flour in a bowl. Stir in the yeast and apple juice mixture to form a smooth dough, then cover and leave to prove somewhere warm until roughly doubled in size, about 1-2 hrs. You can also put the dough in the fridge to rise slowly overnight.
- Drain the fruit and add to the dough along with the nuts, spices and marzipan. Squish everything together, then turn the dough out onto a lightly floured work surface and knead until the fruit stays in the dough.
- Shape the dough into a sausage shape and put it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove somewhere warm for 30 mins–1 hr until it has risen by about a quarter.
- Heat oven to 180C/160C fan/gas 4. Bake the stollen for 20 mins, then reduce oven to 150C/130C fan/gas 2 and bake for 25-30 mins more until golden brown and firm to the touch.
- Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
Nutrition Facts : Calories 190 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein
EASY-PEASY FRUITCAKE RECIPE | BBC GOOD FOOD
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium
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STOLLEN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Nothing says Christmas like stollen with marzipan. It's a cinch to make, although it does take some time – think of it as a weekend project with the kids
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 190 calories per serving
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 190 calories per serving
- Remove the stollen from the oven and brush all over with the melted butter. Dust with the icing sugar and leave to cool completely before slicing. Store any remaining stollen, well wrapped, in an airtight container.
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