Almond-banana stollen
Print recipeStollen is a traditional Dutch/German Christmas cake filled with dried fruit and a delicious marzipan centre. This stollen with a healthy make-over is definitely worth a try! I use almond and oat flour instead of wheat flour and a banana for more natural sweetness. The marzipan centre contains maple syrup instead of sugar. A delicious Christmas treat for the whole family.
Ingredients
For the filling:
- 100 g almond meal
- 50 ml maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon rasp
For the dough
- 100 g raisins
- 100 g dried cranberries
- 150 g almond meal
- 150 g oat flour
- 1 small ripe banana (about 100 g)
- 4 eggs
- 100 g butter (melted)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon bicarbonate of soda
- Pinch of salt
Topping
- 1 handful shaved almonds
Required tools:
- Cake tin (20-25 cm), baking paper and food processor
Method
- Preheat the oven to 180 degrees (hot air oven). Line a cake tin (20-25 cm) with baking paper, slightly overlapping the sides. This makes it easier to lift out the stollen after baking.
- Soak the raisins and cranberries in hot water for 10 minutes, then rinse. Meanwhile mix the ingredients for the marzipan filling with a fork, then form a roll (about the length of the cake tin) using your hands on some baking paper. Then fold the paper around the roll and put it into the fridge.
- Add almond meal, oat flour, banana, eggs, butter, maple syrup, lemon juice, baking soda and salt to the food processor and mix until an even batter has formed. Transfer the batter into a large bowl adding raisins and cranberries. Roughly chop the almonds and add to the batter and mix well. Pour 1/3 of the batter into the cake tin. Then place the marzipan role on top and pour the remaining batter over the role. Garnish with shaved almonds and bake for 45 minutes.
- Allow to cool before serving.