Zelten from Trentino
- Vegetarian
- Energy Kcal 502
- Carbohydrates g 67.6
- of which sugars g 48.5
- Protein g 10
- Fats g 18.8
- of which saturated fat g 5.62
- Fiber g 7.8
- Cholesterol mg 85
- Sodium mg 76
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 30 min
- Serving: 10
- Cost: High
PRESENTATION
Rich with tradition, a Zelten recipe from Trentino brings families together for the holidays and special occasions alike. Moist crumb packed with dried fruits and nuts delivers a familiar taste—it's a cross between an Italian sweet bread and a festive fruitcake, designed for home bakers who enjoy those classic, comforting sweet flavors. What sets this Trentino cake apart is the balance: rich but not heavy, DELICIOUS fruity layers, charming bits of crunch from nuts, and an aroma that unmistakably signals celebration. Families often serve this centerpiece for Christmas brunch, family dinners, or friendly winter get-togethers… the nice golden color and pretty topping of almonds or candied fruit (totally family-friendly) look really inviting on any table! Simple to love and good for sharing, this is one of those holiday desserts that always feels special—no matter who’s around the table, someone usually asks for another piece of this dried fruit cake before the last slice is gone. While many see it as a Grappa dessert thanks to those deeper flavors, it also stands out for its soft, cake-like middle and subtle spice, which works really well for anyone who prefers something other than ordinary holiday sweets.
Busy households count on this festive cake recipe for flexibility, comfort, and that feeling of heritage—mix things up for parties, brunch, or even a quiet movie night at home. Since it’s part of Trentino's holiday cuisine, Zelten brings those familiar, gently spiced notes with every bite (tastes amazing WARM, with a mug of coffee or a glass of wine), while the sweet fruit and nut flavors definitely appeal to kids and adults. Nice and versatile for serving: plain is pretty nice, or you can add a drizzle of honey or just a dusting of powdered sugar—makes the whole thing extra good. Home cooks appreciate how reliable and impressive this classic Italian holiday dessert is for entertaining or gifting (wrapped up, it’s a real treat). For families who like a nice bakery-style cake but want something a little more special—and easy to personalize with different dried fruits or simple decorations—this Trentino cake recipe turns every December evening into an opportunity to enjoy meaningful, seasonal flavors that everyone feels good about. This great Italian fruitcake honestly never lasts long (even picky eaters tend to go for a second slice), making it a home baker’s holiday favorite for years to come.
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- INGREDIENTS
- Dried figs 1.1 lbs (500 g) - soft
- Malaga type raising 2.5 oz (70 g)
- Pine nuts 0.3 cup (40 g)
- Sultan grapes 1.4 oz (40 g)
- Peeled almonds ⅓ cup (40 g)
- Walnuts 0.3 cup (40 g)
- Hazelnuts 0.3 cup (40 g)
- Sugar ½ cup (100 g)
- Type 00 flour 2 cups (250 g)
- Butter 2.8 oz (80 g)
- Baking powder 5.6 tsp (16 g) - (1 packet)
- Eggs 3
- Water 1 glass
- Rum 2 small glasses
How to prepare Zelten from Trentino
Start the preparation of the zelten by preparing the dried fruit: cut the figs into strips 1, halve the Malaga grapes 2, and coarsely chop some of the walnuts 3.
Put the chopped fruit in a bowl and add the raisins, some pine nuts, hazelnuts, and the rum 4. Let it macerate for about an hour. Meanwhile, separate the egg yolks from the egg whites, and beat the yolks with half of the sugar until they become light and fluffy 5 and melt the butter in a saucepan 6.
Then add the melted butter to the eggs, and mix well 8. Then add the dried fruit to the mixture, stirring continuously 9.
Continue in this way 10 and then add 200 ml (7 fl oz) of warm water or milk as you prefer 11. Mix well and start adding the sifted flour and baking powder 12.
Separately, beat the egg whites with the other half of the sugar until stiff and fold them into the batter 13. Take a rectangular baking pan (8x10 inches), butter and flour it, pour the mixture into it, and spread it well using a spatula 14. Before baking, decorate the zelten with almonds, pine nuts, walnuts, and hazelnuts.
Usually, to make the zelten more beautiful, the edge is covered with almonds, and flower-like decorations are made with walnut halves or pine nuts. If you like, you can also add candied fruit.
Once you have finished decorating, brush the surface of the zelten with the egg yolk. Bake for 90 minutes at 320°F.
If during baking you notice that the surface of the zelten becomes too dark, cover it with a sheet of aluminum foil.