December nears and shops are full of Christmas foods. I saw ‘Stollen’ in an ALDI store and the ‘Stollen’, that was made with so many ingredients including Palm Oil and Preservatives, inspired me to make this Sultana Bread Cake. I used commonly available natural ingredients only.
1/2 to 1 cup Rum Steeped Sultanas OR Raisins
Zest of 1/2 Lemon *grated
20g Butter *to spread over the baked cake
Icing Sugar for dusting
2 teaspoons Dry Yeast
2 cups Plain Flour *plus extra for kneading
1/4 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 cup Milk
2 Eggs *room temperature, lightly whisked
60g Butter *softened
1 cup Almond Meal
1 cup Icing Sugar (Powdered Sugar)
2 tablespoons Milk
- Combine all the Pastry ingredients in a large bowl. Mix well to form a soft dough. Add Rum Steeped Sultanas and Lemon Zest, and knead to combine, gradually adding extra Flour as required, until smooth and elastic.
- Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
- To make Marzipan, combine Almond Meal and Icing Sugar in a bowl, add Milk and mix well. Then knead until required texture is achieved. If it is too wet, add extra Almond Meal.
- On a lightly floured surface, roll out the dough into 1cm thick square, that will be about 30cm x 30cm square.
- Roll Marzipan into a long sausage shape and slightly flatten it. Place Marzipan in centre, then fold the dough in thirds.
- Place the log on a baking tray lined with baking paper, cover with tea towel or plastic wrap, and set aside in a warm place for 1 hour.
- Preheat oven to 180℃. Bake for 30 minutes or until nicely browned and cooked through. When the top gets too dark, cover with a sheet of foil.
- Spread Butter on top and transfer to a wire rack to cool. When it is cooled, dust with Icing Sugar.