Sour cherry stollen bars
Makes 18 bars
Easy
Total time:
This ingredients list may look lengthy but it’s all about building up the textures and flavours to make this the most moreish bar ever – way better than regular stollen
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- 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: per serving
- 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.
