Stollen blondie Christmas trees recipe | Sainsbury`s Magazine (2024)

The classic German fruit bread crossed with a white chocolate brownie – irresistible!

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking

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Ingredients

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Step by step

1. Line the base and sides of a 23cm round springform tin with baking paper. Chop the marzipan into small dice, and pop in the freezer to chill (this stops it melting in the oven when baked). Preheat the oven to 180°C, fan 160°C, gas 4.
2. Melt the butter in a medium saucepan, then pour it over the white chocolate in a large mixing bowl; stir until melted, then leave to cool.
3. Mix the eggs, sugar and spices into the chocolate mixture. Sift in the flour, baking powder and salt; stir well. Then stir in the marzipan, mixed dried fruit and most of the pistachios and cranberries.
4. Pour the mixture into the cake tin; scatter with the rest of the pistachios and cranberries. Bake for 45-50 minutes until set and golden brown – it needs to be firm, but will still be slightly fudgy in the centre. Cool in the tin.
5. Melt the white chocolate in a heatproof bowl over a pan of simmering water, then remove from the heat and cool.
6. Remove the blondie cake from the tin and cut into 14 wedges. Trim the base off each wedge to give a flat edge, then arrange on a large tray lined with baking paper and dust with icing sugar.
7. Transfer the white chocolate into a small piping bag and pipe on tinsel lines (or you can just drizzle from a teaspoon). Add star sprinkles or other decorations. Use more chocolate to create a snowy cap on the top of each tree, and to stick a Rolo or Munchie to the base as a trunk. Leave to set (pop in the fridge to speed this up).
8. Dust with a little edible glitter spray before serving, if you like.

   Tip

   How to make our marzipan star toppers
   Roll out 75g marzipan to 4-5mm thick between 2 sheets of baking paper. Use a small cutter to stamp out stars.

   Put on a baking tray, brush lightly with beaten egg and grill (or blowtorch) briefly until golden brown.

   Leave to cool and firm up.

   You can add shimmer pearls on the star points if you wish. Attach to the trees using melted white chocolate.