Zelten

Name: Zelten
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: 500 g di fichi secchi piuttosto morbidi; 250 g di uva sultanina; 120 g di uvetta tipo Malaga, con acini grandi, chiari e senza semi; 120 g di pinoli; 120 g di mandorle pelate; 120 g di nocciole intere spellate; Rum scuro oppure acqua calda, quanto basta per l’idratazione; Scorza d’arancia grattugiata, quanto basta; Lievito fresco, quanto basta per la base lievitata; Acqua tiepida, quanto basta per sciogliere il lievito; Miele, un cucchiaino; Due farine, quanto basta per la base; Cumino, quanto basta; Anice, quanto basta; Olio, un cucchiaio

Compact dessert with figs, raisins and dried fruit

Rustic dessert with figs, raisins, pine nuts, almonds and hazelnuts, fragrant and compact.

285 min

8 servings

Hard

Trentino Alto Adige

DifficileTrentino Alto Adige

Zelten is a dry and compact cake, suitable for breakfast, afternoon snack and festive moments. Its main characteristic is the balance between the concentrated softness of the figs and theraisins and the crunchy texture of dried fruit. Pine nuts, almonds, and hazelnuts enrich the dough with toasted notes, while orange zest and spices define its aromatic profile. The leavened base must remain soft enough to accommodate a significant amount of fruit, yet structured enough to support the shape during baking. The moderate thickness promotes even browning and a firm, non-crumbly internal texture. Complete cooling is crucial: soft bread crumb It settles and allows for even slices without crumbling. Storing in an airtight container protects the cake and allows the flavors to blend.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the fruit

15 min

Separate dried figs, raisins And golden raisins, removing the stalks and any residue. Cut the figs into thin strips Regularly slice and halve the larger grapes. Collect everything in a large bowl so they are evenly hydrated.

Hydrates and perfumes

60 min

Pour dark rum or hot water over the fruit until it is covered and let it soften for 30-60 minutes. Drain thoroughly and pat dry with water. paper towels and add the grated orange zest. The fruit should be soft, but not wet or runny.

Toast the dried fruit

10 min

Heat one nonstick skillet and toast the almonds, hazelnuts and pine nuts for a few minutes over medium heat, turning them frequently. Stop toasting when they release a fragrant aroma and are lightly golden, with no dark spots. Let them cool, coarsely chop the hazelnuts and cut the almonds into sticks; keep the pine nuts whole.

Prepare the lievitino

15 min

Melt the fresh yeast in warm water with a teaspoon of honey and wait for a light foam to appear. Sift together the two flours with cumin and anise, then add the lievitino and a tablespoon of oil. Mix until you obtain a smooth initial mixture, without dry lumps.

Knead and leaven

120 min

Knead vigorously until you obtain a mixture Compact, soft, and non-sticky; add a little flour only if necessary. Transfer the dough to a floured bowl, cover, and let it rise in a warm, sheltered place until doubled in size. The time depends on the room temperature.

Incorporate the fruit

20 min

Spread the hydrated fruit and dried fruit on the work surface, place the risen dough on top and work with flat hands. Press and fold gently several times, until you obtain a mixture homogeneous, compact and without areas with only fruit or only dough.

Portion and shape

15 min

Divide the dough into eight equal portions and shape each piece into a round, oval, or heart shape. Keep the thickness close to 2 cm (0.79 in): too thick will bake less evenly, while too thin will risk drying out.

Cook and cool

45 min

Place the zelten on baking pans covered with parchment paper and let them rest for 30-45 minutes. Bake them in preheated oven Bake at a moderate temperature for about 45 minutes, until evenly browned. Transfer to a wire rack and let cool completely before slicing or storing.

Chef's Tips

Pat the fruit dry carefully after hydrating: it should be soft but free of free liquid, so the mixture remains compact and holds its shape during cooking.

Ingredients

(17.64 oz) 500 g of rather soft dried figs
(8.82 oz) 250 g of golden raisins
(4.23 oz) 120 g of raisins Malaga type, with large, light-colored, seedless grapes
(4.23 oz) 120 g pine nuts
(4.23 oz) 120 g blanched almonds
(4.23 oz) 120 g whole shelled hazelnuts
Dark rum or hot water, as needed for hydration
Grated orange zest, as needed
Fresh yeast, as needed for the leavened base
Warm water, as needed to dissolve the yeast
Honey, a teaspoon
Two flours, as needed for the base
Cumin, as needed
Anise, as needed
Oil, a tablespoon

Can't find it in the US?

fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.

Allergens detected

🌰Dried fruit

⚠️ Automatic ingredient-based detection. Always check product labels.