Zelten Trentino
Zelten Trentino is a soft, spiced festive fruit cake from Trentino, known locally as Zelten. Unlike the denser South Tyrolean version, it features a leavened dough rich with dried figs, sultanas, and nuts.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •24 cm round cake tin
- •Baking parchment
- •Large mixing bowl
- •Whisk
- •Sieve
Nutrition
Per serving, approximate
- Calories
- 380 kcal
Instructions
- 1
Mix the chopped figs, sultanas, and candied peel in a bowl with the grappa and soak for one hour.
- 2
Heat the oven to 170°C and line a 24 cm round cake tin with baking parchment.
- 3
Beat the softened butter and caster sugar together until pale and light.
- 4
Whisk in the eggs one at a time, followed by the milk.
- 5
Sift the flour, baking powder, cinnamon, and cloves into the bowl and stir to form a thick batter.
- 6
Fold the soaked dried fruit, pine nuts, and chopped walnuts into the batter until evenly distributed.
- 7
Spread the mixture into the prepared tin and level the surface with a spatula.
- 8
Arrange the whole almonds and walnut halves on top in decorative concentric circular patterns.
- 9
Bake for 45 to 50 minutes until golden and a skewer inserted in the centre comes out clean.
- 10
Cool completely in the tin before turning out onto a wire rack.
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