RECIPES NIGEL SLATER PHOTOGRAPHS JONATHAN LOVEKIN
NIGEL’S STAR CHRISTMAS BAKE Orange and poppy seed stollen
ADDITIONAL PHOTOGRAPHS: ISTOCK
“This time of year was made for reading, for cosying up with someone’s words. I have a reading chair, comfortable and with good light and, crucially, from which it is impossible to see the television. It is the carrot with which I tease myself on a busy day. Howling wind or falling snow aside, the best reading companion is the smell of something baking in the oven… “
Orange and poppy seed stollen
MAKES ONE LARGE STOLLEN; SERVES 16. HANDS-ON TIME 45 MIN, OVEN TIME 35-40 MIN, PLUS RISING AND PROVING
“A good stollen is, at least for this Christmas-ophile, the pinnacle of the range of festive cakes. It is with some relief, as I look down at the untidy bundle that is my homemade Christmas stollen, that I remember the cake is meant to resemble the baby Jesus in swaddling clothes. There’s nothing like the word ‘swaddling’ to give an amateur baker a comforting amount of artistic license. This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, then leave it alone to do its thing. Later, you knead it with fruit and spice, tuck in the marzipan and let it rest before baking. Despite its length, the recipe really couldn’t be simpler, but because of its unavoidable double rising, may I suggest giving yourself plenty of time.”
MAKE AHEAD
Freeze the baked stollen, well wrapped in cling film and foil, for up to a month.
• Butter – 100g