Description
A traditional Italian fruitcake from Trentino-Alto Adige, Zelten is rich, nutty, and full of dried fruits and warm citrus aromas. This moist and glossy cake, finished with a honey glaze, is perfect for festive occasions or as a comforting homemade treat.
Ingredients
100 ml (6.7 tbsp) grape juice
100 ml (6.7 tbsp) water
100 g (0.7 cups) raisins
50 g (0.3 cups) dates, chopped
150 g (0.6 cups) candied fruit
150 g (1 cup) dried figs, chopped
1/2 orange zest, grated
1/2 lemon zest, grated
150 g butter, room temperature (plus extra for greasing pan)
100 g (0.5 cups) white sugar
2 eggs
200 g (1.6 cups) all-purpose flour (plus extra for dusting)
1 tbsp baking powder
150 g (1.3 cups) walnuts, chopped
50 g (0.4 cups) blanched almond slivers
50 g (0.4 cups) pine nuts
For Decorating:
1 tbsp water
1 tbsp honey
10–20 blanched whole almonds
Candied cherries (optional)
Instructions
- Chop figs and dates, removing any seeds. Combine with raisins, candied fruit, grape juice, water, orange zest, and lemon zest in a bowl. Soak for at least 2 hours or overnight for the best flavor.
- Finely chop walnuts and mix with almond slivers and pine nuts. Set aside.
- Preheat oven to 170°C (340°F). Grease and lightly flour a 24 cm (10-inch) round baking pan.
- In a large bowl, beat butter and sugar with an electric mixer until light and creamy. Add eggs one at a time, mixing well after each addition.
- Stir in flour and baking powder until smooth and uniform.
- Drain soaked fruit, discard the liquid, and fold the fruit and nut mixture into the batter until evenly combined.
- Pour batter into the prepared pan and smooth the top. Decorate with whole almonds and candied cherries.
- Bake for 40–50 minutes, until golden brown and cooked through. Cover loosely with foil if browning too quickly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Warm honey and water in a small saucepan, brush over the cake for a glossy finish, and let dry before serving.
Notes
Soak the fruit overnight for richer flavor and better texture.
Substitute some candied fruit with dried apricots, cranberries, or prunes for variety.
Add a pinch of cinnamon or cloves for a warm spice note.
The cake improves in flavor after resting for a day or two.
Wrap and freeze for up to 3 months; thaw before serving.
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 370
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
