Marco Mellies’ German Stollen Cake

2h 30 min 8-10 servings
  • 250g strong white flour
  • 17g yeast
  • 100g Lurpak® Slightly Salted butter (with extra melted to cover the cake twice after baking)
  • 28g sugar
  • 25g marzipan                                         
  • 75ml milk
  • 200g raisins, soaked in 25ml dark Jamaican rum
  • 50 g candied lemon peel
  • 13g candied orange peel
  • 75g roasted almonds
  • A pinch of salt
  • icing sugar, to dust

Stollen spice ingredients

  • 1g cinnamon
  • 1g cloves
  • 1g nutmeg
  • 1g cardamom
  • 1.5g vanilla 
  • 0.5g anise
  • A splash of lemon juice
Marco Mellies’ German Stollen Cake


Start by making sure all the ingredients are room temperature.

First, you’ll need to make your starter dough. Mix 75g flour, all the yeast, 3g sugar and 50ml milk together, then allow to rest for 20-30minutes.

In a separate bowl, create your main dough. Mix the Lurpak® Slightly Salted butter, marzipan, salt, the ground stollen spices and the remaining sugar for about two minutes.

Then combine both the doughs together, and mix along with the remaining flour and milk. At this point, be careful not to over mix the dough (no longer than three minutes at high speed). The dough should be a bit soft if you’re going to bake it in cake tin – if you’re baking it without a tin it needs to be a bit harder. Let the dough rest again for 35 minutes.

Next, add the fruits, raisins and almonds and mix for one minute. If you’re using a cake tin, just roll the dough and then place it in the tin. If not using a tin, roll it flat like a pizza and then roll it up. Then bake the dough at 200 degrees celsius for 45-50 minutes, or until golden brown. 

Once it’s baked, cover the cake with melted Lurpak® Slightly Salted butter. Wait ten minutes and then cover the cake with the butter again. Then sprinkle generously with some sifted icing sugar.

Leave the cake to cool and sprinkle with one more coating of icing sugar before serving.