ITALIAN FOOD RECIPE
Zelten traditional recipe
This typical Christmas cake has a very ancient origin: there are also recipes dated 1600. Due to its age and to the fact that is widespread you can find many varieties. Here we propose a version with common ingredients, not difficult to find, for a rich and tasty sweet. Easy to conserve for some days it is suitable both for eating at home and for a present.
BASIC INGREDIENTS | CANDIED AND DRIED FRUITS |
typology | TRADITIONAL OF TRENTINO ALTO ADIGE |
Conservation | POSSIBLE |
season | ALL |
difficulties | MEDIUM |
Timetable
|
|
served | 3 HOURS (minimum) |
cooking | 50 MINUTES (minimum) |
rest | 2 HOURS FOR LEAVENING |
working | 20 MINUTES |
suggested wine: dessert wine
ingredients for 6 persons |
grappa | 1/4 CUP | 1 GLASS |
DRIED FIGS | oz 14 | 400GRAMS |
SULTANA/RAISINS | oz 2 | 50 GRAMS |
PINE SEEDS | oz | GRAMS |
WALNUTS | oz 3+1/2 | 100 GRAMS |
PEELED ALMONDS | oz 5 | 150 GRAMS |
MIXED CANDIED FRUITS | oz 2 | 50 GRAMS |
CANDIED CHERRIES | oz 3 | 80 GRAMS |
COMMON WHEAT FLOUR | oz 5 | 150 GRAMS |
BUTTER | oz 3 | 80 GRAMS |
MILK | 1 TABLESPOON+2TEASPOONS | 20 cc |
YEAST | oz 1 | 25 grams |
CINNAMON POWDER | 1 TABLESPOON | 1 TABLESPOON |
SUGAR | oz 3 | 80 GRAMS |
EGGS | 4 | 4 |
Notes to to recipe: Zelten is a traditional recipe of Trentino Alto Adige for Christmas, made with dried and candied fruits, as many Christmas cakes. All the ingredients are easy to find. The only ingredient typical Italian and of all Alpine areas is Grappa, a drink produced by extracting the alcohol from vinacce, or marcs, the skins and seeds left in the fermenting tanks after the wine is transferred to casks for aging. Unfortunately we have not found a different distilled liquor to be used instead grappa without changing completely the taste of zelten. All other ingredients are easy to find.
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