Craving some special cake for Holidays’ Season?
Try “Zelten”, this traditional fruitcake is a typical Christmas dessert from Trentino Alto Adige and South Tyrolean Region.
What do you need:
200 ml water
20 g yeast
2 tbsp. sugar
150 g flour
100 g rye flour
15 g salt
1 tbsp. oil
1 tsp. aniseed
1 tsp. cumin
500 g dried figs, in cubes or strips
250 g raisins
120 g sultanas
120 g mixed nuts (hazelnuts, walnuts, peanuts), broken into small pieces
120 g pine nuts
50 g candied lemon peel
50 g candied orange peel
50 ml white wine
3 tbsp. rum
70 g honey
1/2 tsp. grated lemon zest
1/2 tsp. grated orange zest
1/2 tsp. cinnamon
1 pinch clove powder
1 pinch allspice
1 pinch nutmeg
walnuts, hazelnuts or blanched almonds and candied cherries, for decorating
honey or sugar syrup, to brush on
How to do it:
Mix the yeast and sugar together with warm water and let rise for 10 minutes.
Add flour, rye flour, salt, oil, aniseed, and cumin; knead well using a machine.
Cover, and let mixture rise for 30 minutes at 35 degrees Celsius.
Marinate the figs, raisins, sultanas, walnuts, pine nuts, almonds, citron, candied orange peel (soak in white wine beforehand) in rum and honey for at least an hour, until the Zelten acquires a good aroma.
Add the lemon and orange zest, cinnamon, cloves, allspice and nutmeg.
Mix the marinated fruits and nuts into the dough. Form the dough into round or elongated cakes and decorate with walnuts and almonds.
Place cakes on a baking sheet and let rest for 20 minutes.
Bake in preheated oven, brushing frequently with honey or sugar syrup, until they take on a rich brown colour. Let cool. Finish it with candied cherries.
Baking temperature: 170 degrees Celsius
Cooking time: 40 minutes
Enjoy your Holidays,
best wishes from all Mezzacorona Team
and do not forget to toast with our wines!