Zelten

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Here's a little slice of Christmas from the Italian Alps – my take on Zelten, a traditional fruitcake from the South Tyrol region. Zelten is a festive staple that dates back centuries, embodying the rich culinary traditions of this area where Italian and Germanic influences beautifully merge.

It's traditionally made during the Christmas season, and every family has their own unique version. This cake is a celebration of winter, with its hearty mix of dried fruits and nuts, and each bite is like a journey through the snow-capped mountains of Trentino-Alto Adige.

Now, while there are countless variations of fruitcakes around the world, Zelten holds a special place in my heart. My version brings together a medley of dried fruits like apricots, figs, and dates, all soaked overnight with a splash of Grappa for that extra depth of flavor.

Let it flambé...

The addition of fresh citrus zest and a mix of nuts, from walnuts to hazelnuts, creates a wonderful texture and taste. And let’s not forget the final flourish – a flambé with Cointreau that not only adds a sophisticated touch but also ignites a little excitement in the kitchen!

What I love about making Zelten is the way it fills the kitchen with the aroma of festive spices and sweet fruits, instantly transporting me to those quaint Christmas markets of Italy. Baking this cake is like wrapping yourself in a warm, festive blanket of flavors.

And when it's finally time to slice into the golden, fruit-laden loaf, it's not just a treat for the taste buds; it's a celebration of traditions, both old and new. So, whether you're enjoying a quiet moment with a cup of tea or sharing it with loved ones, this Zelten is a delightful way to savor the holiday spirit.

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Ingredients:

(Make 4.5 inch X 8.5 inch loaf)

• Fruits:

• Raisins, 50g

• Dates Coarsely Chopped, 25g

• Dried Apricots Coarsely Chopped, 75g

• Dried Figs Coarsely Chopped, 75g

• Fresh Orange Zest, 1 Orange

• Fresh Lemon Zest, 1 Lemon

• Fresh Orange and Lemon Juice, 50g

• Grappa / Dark Rum / Brandy, 50g

• Cake:

• Unsalted Butter, 75g + More For Greasing

• Granulated Sugar, 50g

• Unbleached All Purpose Flour, 100g

• Baking Powder, 1/2 TBSP

• Sea Salt, Pinch

• Cookie Spice Blend Homemade, 1 TSP

• Eggs, 1

• Nuts: I am using a combination of Walnuts, Pecans, Almond Slivers and Hazelnuts, 125g You can also use Pistachio or Pine Nuts

• Almonds Blanced, For Decor (Optional)

• Glazed Cherries, For Decor (Optional)

• Apricot Jam, 1 TBSP

• Cointreau / Grappa / Grand Marnier / Brandy, 1 TBSP + More For Flambé

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Equipment:

• Oven

• 4.5" X 8.5" Loaf Pan

• Hand / Stand Mixer

• Blow Torch

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Directions:

1. Please visit my "Cookie Spice Blend" page for the recipe.

2. Soak the Fruits

3. Transfer all dried fruits and soaking ingredients into a large bowl.

4. Mix until well combined.

5. Cover with cling film and let it sit at room temperature overnight.

6. Prepare the Cake

7. Preheat oven to 175°C (350°F).

8. Lightly grease a loaf or cake pan with butter. Line bottom and sides with parchment paper.

9. In a large bowl, cream butter with a hand or stand mixer until it reaches mayo consistency.

10. Add sugar and continue creaming until light and fluffy.

11. Fold in flour ½ at a time, then add baking powder, salt, and cookie spice blend.

12. Mix in the egg until smooth and homogeneous.

13. Add soaked fruit mixture and nuts. Fold until well combined.

14. Transfer batter into prepared loaf pan and level the top with a spatula.

15. Decorate with almonds and cherries if desired.

16. Bake for 45–50 minutes, or until browned on top and it passes the skewer test.

17. Remove from oven and let it cool completely.

18. Glaze & Flambé

19. In a bowl, mix apricot jam and Cointreau until smooth.

20. Once cooled, unmold the cake onto a shallow dish.

21. Brush the surface with the jam mixture.

22. Poke holes across the cake with a skewer.

23. Heat 2 tbsp of Cointreau in a small saucepot. Carefully light with a blowtorch.

24. Pour the flaming liqueur over the cake and allow the flame to die off.

25. Let it cool again before slicing and serving.

Dense, fruity and Xmasy...

You have to give this a try...

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Recipe Video: