The Great Australian Bake Off

This beautiful Christmas dessert is made with brandy, marmalade, nuts and spices. 


  • 550g bread flour

  • 14g yeast

  • 50g caster sugar

  • Pinch of nutmeg

  • Pinch of cinnamon

  • 80g butter

  • 200ml milk

  • 1 egg

  • 1 lemon zest

  • Mince Meat

  • 150g sultanas

  • 150g currants

  • 100g mixed peel

  • 1 jar Seville marmalade

  • 50g shredded suet

  • 100ml brandy

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp mixed spices

  • Marzipan

  • 150g almond meal

  • 100g raw macadamias

  • 250g icing sugar mixture

  • 2 egg whites

  • 1 tsp almond extract

  • 1 tsp salt

  • Gum Paste (for decoration)

  • 1 egg white

  • 220g soft icing sugar

  • 3 tsp tylose powder

  • 25g copha

  • 10g piping gel (cake decorating)

  • Drop of red food colouring

  • Drop of green food colouring

  • Icing

  • 200g soft icing sugar

  • Water to mix

  • Fondant

  • 500g caster sugar

  • 100g liquid glucose

  • 100ml water

  • Glaze

  • ¾ of a jar of apricot jam

  • 20ml water

  • 50g sugar


  • 1.

    Make fruit mince meat by combining all the fruit, the marmalade, brandy and spices in a large saucepan, leave to simmer while you make the dough.

  • 2.

    Mix the bread flour, salt, sugar, spices and soft butter and ¾ of the milk in a large bowl, add a bit more milk until smooth. Add in ¼ of the mince meat mixture and mix into the dough. Place into a large bowl and leave to prove for 1-1.5 hours.

  • 3.

    Make the fondant by boiling the fondant ingredients until it reaches 116’C. Then pour into a mixing bowl and leave to cool for 10 minutes. Then mix in a mixer with a paddle attachment for 15-20 minutes or until white, smooth and thick. Set aside.

  • 4.

    Make marzipan by mixing the nuts in a food processor until grounded, then add the icing sugar and pulse together, lastly add the egg whites and pulse until smooth.

  • 5.

    Make the gum paste by mixing the egg white and icing sugar by hand with a spatula, then add the tylose and knead until smooth. Colour some green and make the holly leaves, and then some red for the berries.

  • 6.

    Once the stollen has proved, turn out and roll into a large long rectangle, cut in half length ways and then spread over the fruit mince meat and then a roll of the marzipan onto both. Roll both into a tight sausage and twist loosely together, then wrap around the small cake tin on a large flat baking tray. Allow to prove for 1 hour + until ready. Brush an egg wash on top and bake in the oven for 35-45 minutes. At 190’C, covering with foil if the top gets too dark.

  • 7.

    Boil the glaze ingredients for 10 minutes, then strain and boil again and brush hot over the stollen as soon as it comes out of the oven.

  • 8.

    Melt the fondant in a bowl over simmering water with a splash of amaretto until smooth and melted, pipe over stollen, top off with the gum paste holly decoration.

  • 9.

    Roll out some gum paste dyed red and make a bow.


This recipe has not been edited or tested by the Bake Off Food Department.

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