Sour cherry stollen bars
- Preparation and cooking time
- Total time
- Easy
- Makes 18 bars
Skip to ingredients
- 350g cherry jam(the thick kind)
- 1 tbsp cornflour
- 1-2 tbsp icing sugar
STOLLEN BASE
- 1 egg yolk
- 100g salted buttersoftened
- 100g gluten-free plain flour
- 100g golden caster sugar
- 50g toasted flaked almonds
- 50g gluten-free hobnobs
- 1 tsp xanthum gum
STOLLEN TOPPING
- 100g golden caster sugar
- 100g buttersoftened
- 1 tsp almond extract
- 2 egg whites
- 50g ground almonds
- 150g gluten-free plain flour
- 100g full-fat soft cheese
- 1/2 tsp mixed spice
- 1 orangezested and juiced
- 1 lemonzested and juiced
- 100g dried sour cherries
- 25g mixed peel
- 50g toasted flaked almonds
- 50g shelled pistachios
- 125g marzipanfinely diced
Nutrition:
- kcal370
- fat18.4g
- saturates7.6g
- carbs45.1g
- sugars30.1g
- fibre1.4g
- protein5.1g
- salt0.3g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6 and line a 22cm square tin with baking paper. Put all the ingredients in a food processor and pulse to a smooth-ish mix. Press the dough evenly into the base of the tin, then bake for 15 minutes until golden. Cool while you prepare the rest, but leave the oven turned on.
step 2
Sieve the fruit chunks out of the cherry jam (it helps if you warm it), then stir through the cornflour and spread over the cooling base. Pop in the fridge to chill while you make the stollen top.
step 3
Beat the caster sugar, soft butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zests together to a smooth batter. Stir the lemon and orange juices together and beat 2 tbsp into the batter mix, reserving the rest. Stir in the dried cherries, mixed peel, half the flaked almonds, the pistachios and marzipan cubes. Dollop into the tin starting from around the edge, then gently spread to cover without disturbing the jam too much. Scatter over the remaining flaked almonds.
step 4
Bake the stollen for 35-40 minutes until golden and firm on top. While the bake is still warm, brush the remaining citrus juice over the top. Dust heavily with icing sugar and leave to cool completely. Cut into bars and serve.
