Cherry Stollen slice

Thermomix Method:

For the base:

• Heat the oven to 180°C fan and line a 22cm square tin with baking paper.
• Weigh all the base ingredients into the TM bowl and mix 10 seconds/ speed 6.
• Press the dough evenly into the base of the tin, then bake for 15 minutes until golden.
• Allow to cool while you prepare the rest, but leave the oven turned on.

For the middle layer:

• Add the cinnamon (or spice blend) to your jam and stir to combine. If your jam is runny, add some cornflour and mix well 1 – 2 tsp should be fine. Make sure there are no lumps in the cornflour though. This mixture needs to be spread over the cooled base just before adding the topping (set it aside until you’re ready)

For the topping:

• Weigh the caster sugar, butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zest into the TM bowl and mix for 20 seconds/ speed 4, or until a smooth batter forms. Remember to check to see if there is any butter stuck to the bottom of the TM bowl: if there are still lumps (it will depend on how cold your butter and cheese is) scrape down and mix again until there are no lumps.
• Mix the lemon and orange juices together then add 30 g of this juice to the mix above. Stir to combine 5 seconds/speed 4
• In a separate bowl or small jug, add the remainder of the juice mix and the cherries (or cranberries), half the flaked almonds and slivered almonds and chopped marzipan to it.
• If you haven’t already done so, spread the cherry jam over the cooled base then add the filling ingredients a spoonful at a time. Carefully spread the mix evenly over the base without mixing up the jam underneath too much.
• Add the juice, mixed fruit and nuts mix to the top in dollops, then scatter over the remaining almonds. Bake for 35-40 minutes until golden and firm on top.
• This recipe will firm up when it cools. If the top starts to brown too much, add a baking paper-lined foil cap and continue cooking. The inside temp should be 85°c when checked. If you use a skewer to check it may still come out a little sticky if you hit jam and marzipan.

Conventional Method:

For the base:

• Heat the oven to 180°C fan 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.
• Allow to cool while you prepare the rest, but leave the oven turned on.

For the middle layer:

• Add the cinnamon (or spice blend) to your jam and stir to combine. If your jam is runny, add the cornflour and mix well. Make sure there are no lumps in the cornflour. This mixture needs to be spread over the cooled base just before adding the topping (set it aside until you’re ready).

For the topping:

• Beat the caster sugar, butter, almond extract, egg whites, ground almonds, flour, soft cheese, mixed spice and citrus zests together until a smooth batter forms.
• Mix the lemon and orange juices together then add 30 g of this juice to the mix above and stir to combine.
• In a separate bowl or small jug, add the remainder of the juice mix and the cherries (or cranberries), half the flaked almonds and slivered almonds and chopped marzipan to it.
• If you haven’t already done so, spread the cherry jam over the cooled base then add the filling ingredients a spoonful at a time. Carefully spread the mix evenly over the base without mixing up the jam underneath too much.
• Add the juice, mixed fruit and nuts mix to the top in dollops, then scatter over the remaining almonds. Bake for 35-40 minutes until golden and firm on top.