Zelten is a dessert originally from Trentino Alto Adige which is traditionally prepared during the days of Advent, in the month of December. It is a very soft dessert, made with dried fruit, figs, raisins and citrus fruits, aromas that give it Zelten a characteristic flavor that immediately brings to mind Christmas! Each family keeps its traditional recipe, which can have more or less variations on the number of ingredients and their quantity in the dessert. But, despite the fact that the recipe provides for a large number of ingredients, in reality Zelten is a very simple dessert to prepare, with a very long shelf life (and with quite high calories!). Zelten needs to rest for a few days before it can be eaten at its best: usually rest at least 6-7 days. There are two versions: that of Trentino Alto Adige, a real soft dessert, and that of South Tyrol, which instead looks more like a biscuit decorated with dried fruit. Our version is the one from Trentino, soft and full of dried fruit, raisins and dates.

Preparation

1

Cut the dates and dried figs into small pieces. In a bowl combine dates, dried figs and raisins. Add the grappa, water, lemon zest and grated orange zest and leave to soak for 2 hours.

2

With a knife, chop the walnuts, almonds and hazelnuts. Pour the chopped dried fruit into a bowl together with the pine nuts and set aside for later.

3

In a large bowl, mix the butter and sugar with an electric whisk. Then add the eggs, continuing to mix with the whisk.

4

Add the sifted flour and baking powder. Mix initially with a spatula or spoon, then continue to mix with your hands.

5

Add the dried fruit and the fruit left to soak to the mixture, without eliminating the liquid. Incorporate it with the help of the spatula.

6

Line a 22cm diameter baking tray with parchment paper. Carefully butter the bottom and sides. Pour the mixture into the pan and level it.

7

On the surface of the dough compose a design with candied almonds and cherries, as you like. Then bake at 170° in a preheated static oven for 40 minutes.

8

Meanwhile, heat the honey with the water in a saucepan. When the dessert is cooked, remove it from the oven and brush it with the honey and water syrup, so as to make it shiny. Then let it cool completely before serving.

Advice and tips

The Zelten must be stored wrapped in a clean tea towel or from transparent film. Let it rest for a few days before consuming it!

To make Zelten even more aromatic you can add spices: half a teaspoon of cinnamon, powdered cloves and nutmeg will do just fine. If you like them, you can add a few to the surface as well walnut kernels.

History

The name of the sweet, “Zelten”, means “sometimes” or “rarely” in German: it is thus indicated that it is a sweet that is prepared only once a year, during the month of December, also due to the high cost of dried fruit and spices. The first news of the Zelten recipe comes around the beginning of Eighteenth century from Germany. In the past it was customary to give Zelten to the betrothed, for this reason it was mainly women and girls who prepared it, making large desserts to be divided into several slices. Traditionally Zelten is prepared between December 13th and 15th, so that it can be eaten at Christmas.