- 1/2 cup almond meal
- 1/2 cup confectioners sugar
- 1 tsp egg white
- 2 3/4 ounce Sunsweet prunes
- pinch saffron
- 1 egg
- 1 3/4 cup all purpose flower
- 2 tsp baking powder
- 1/4 tsp cardamom
- 1/2 tsp nutmeg
- 1 lemon zest
- 8 oz quark (or replace with ricotta and sour cream (9:1 ratio)
- 2 ounces unsalted butter
- 1/2 tbsp milk
- 1/4 cup walnuts, chopped
- 1 tbsp butter
- 1 tbsp confectioners sugar
Preheat oven to 300F and line a good-sized baking sheet.
For marzipan, mix together the almond meal, confectioners sugar and egg white and bring it together in a ball. Knead slightly and form into a short log, around 1 in thick.
For the stollen itself, first chop the dried plums into small pieces, each plum into roughly 4-6 pieces.
Lightly whisk the egg and saffron together in a small bowl.
In a large bowl, mix together the flour, baking powder, sugar, cardamon, nutmeg and lemon zest. Watch with the lemon zest in particular that it is well distributed as it can clump together.
Add the egg mixture, quark (or ricotta/sour cream), butter, milk, walnuts and chopped dried plums. Then mix until well combined but try not to over-mix.
Next, lightly flour a work surface and turn the mixture out. Flatten it out into a circle around 1 in. thick. Lay the marzipan log in the middle and fold one side over the top. Gently use the back of your fingers to seal the top and bottom layers - it should end up slightly domed rather than very thick to the edge.
Place on a lined baking sheet with plenty of room for it to spread and bake for 60-70 min until gently golden around the outside and a skewer comes out clean. Test on the side since the marzipan will make it tricky to tell if it's done if you stick the skewer in the middle.
Allow to cool on a baking rack.
Once cool, brush the outside with melted butter to give it a light coating then sprinkle with confectioners sugar. Serve in slices.