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Ingredient
Marzipan Stuffed Sultana (Raisin) Bread Cake
Introduce
Chef :
Hiroko ListonMarzipan Stuffed Sultana (Raisin) Bread Cake
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.
Ingredient
Food ration :
30cm Log
1/2-1 cup
Rum Steeped Sultanas OR Raisins
2 teaspoons
Dry Yeast
1 cup
Bread Flour
1/4 cup
Sugar
1/2 teaspoon
Salt
1 teaspoon
Ground Cinnamon
2 tablespoons
Milk
60 g
Butter *softened
1 cup
Almond Meal
Cooking instructions
* Step 1
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.
* Step 2
Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
* Step 3
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.
* Step 4
On a lightly floured surface, roll out the dough into 1cm thick square, that will be about 30cm x 30cm square.
* Step 5
Roll Marzipan into a long sausage shape and slightly flatten it. Place Marzipan in centre, then fold the dough in thirds.
* Step 6
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.
* Step 7
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.
* Step 8
Spread Butter on top and transfer to a wire rack to cool. When it is cooled, dust with Icing Sugar.
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