Zelten is a Christmas cake with dried fruit and candied fruit, typical of the Trentino Alto Adige region, from the Tyrolean tradition and südtirol. Delicious! This is the original recipe from my family that has been passed down from generation to generation and has been modified over the years to suit my husband’s tastes. Grandma Benedetta always made Selten (the Trentino dialect translation) at home as a low, soft cake with dried fruit and candied fruits that dot and enrich its surface. A typical recipe to savor slowly, at least a week after preparation when the various flavors have blended.
In the Middle Ages it was called “Celteno” and you can read its history on Wikipedia. During the Christmas markets, it is available for sale and tasting both in Trento and Bolzano (the Italian province where German is spoken).
I also recommend my cookie version: ZELTENINI, perfect for gifting to loved ones. Or try the recipe for Farmer’s Zelten, the Tyrolean – South Tyrolean version or the preparation with Bimby.
On the AIFB Italian Food Calendar, the national day of Zelten is celebrated with ambassador Manuela.
SEASONALITY of Zelten: typical of the Christmas period.
#driedfruit #almonds #walnuts #pine nuts are available all year round
CHRISTMAS dessert recipes
- Difficulty: Easy
- Cost: Expensive
- Rest time: 10 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: doses for different baking pans*
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Christmas
- Energy 354.98 (Kcal)
- Carbohydrates 53.87 (g) of which sugars 37.96 (g)
- Proteins 5.83 (g)
- Fat 14.09 (g) of which saturated 3.37 (g)of which unsaturated 3.37 (g)
- Fibers 3.63 (g)
- Sodium 28.78 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Zelten from Trentino
*DOSES alternatively among:
– 1 round baking pan d.10.24 inches
– 2 round baking pans d.7.09 – 8.66 inches
– 3 disposable rectangular aluminum baking pans 7.87×5.51 inches
- 1.76 oz butter (soft – taken out of the fridge one hour before)
- 2.47 oz sugar
- 2 eggs (medium)
- 5.29 oz all-purpose flour (or type 1)
- Half packet baking powder (about 8 g)
- Half cup milk (about 80 g)
- 7.05 oz dried figs
- 3.53 oz candied fruit (of citron and/or orange)
- 4.41 oz walnuts (shelled)
- 3.53 oz raisins
- 0.88 oz pine nuts
- 3 tbsp grappa (or rum or cognac – about 20 g)
- 3.53 oz candied fruit (or DRIED FRUITS: almonds, walnuts, hazelnuts, pine nuts, candied cherries)
Tools
- Cutting Board
- Knife with smooth blade
- Bowl and ladle
- Electric Whisk
- 1 Baking Pan round 10.24 inches
Zelten from Trentino
The evening before, prepare the ingredients. Roughly chop the walnuts with a knife and cut the dried figs into thin pieces.
In a bowl, combine: the walnuts, dried figs, whole pine nuts, raisins, pieces of candied citron and/or orange. Add the grappa and mix well, cover the bowl, and place it in the refrigerator overnight.
The next day, in a large bowl, beat the soft butter in pieces with sugar using electric beaters, add the eggs (one at a time). Lower the speed of the beaters and add the sifted flour with baking powder, one spoonful at a time.
Add the milk (as needed) and the dried fruit, incorporate all ingredients with a ladle.
Pour the batter into previously buttered and floured molds. Level the rather thick batter with a spatula.
Decorate the top with dried fruit, according to your creativity.
Bake in a preheated static oven at 356°F for about 30 minutes. Place all molds on the same rack.
It is recommended to savor it a week after preparation, allowing the various flavors to blend.
How long does Zelten last?
Zelten can be stored for more than a month in a cool place like a cellar:
– in a paper bag
– in a tin box
– wrapped in wax paper or aluminum foil
It can also be frozen and taken out the day before consumption.
Who invented Zelten?
There is no specific inventor for Zelten, but it is a culinary creation that has evolved over time through local and family traditions. Many families have their own recipes passed down from generation to generation, and the preparation of this Christmas cake often varies from family to family. The recipe can include ingredients such as walnuts, almonds, raisins, candied fruit, jam, and spices such as cinnamon and cloves. The mixture is usually incorporated into a pastry base. The result is a rich and nutritious cake that has become a Christmas delicacy in many families.
