A time honored Christmas tradition, this zelten recipe has been passed down from generation to generation, with each new baker adding special new details to make it truly unique and delicious.
150grams(150grams)butterroom temperature + small amont for prepping pan
100grams(0.5cups)white sugar
2(2)eggs
200grams(1.6cups)all purpose flour + small amount for prepping pan
1Tablespoon(1Tablespoon)baking powder
150grams(1.28cups)walnuts
50grams(0.4cups)blanched almonds slivers
50grams(0.37cups)pine nuts
For decorating:
1Tablespoon(1Tablespoon)water
1Tablespoon(1Tablespoon)honey
10-20(10-20)blanched whole almonds
candied cherriesif desired
Equipment
1 hand mixer to mix the batter at the beginning
several large bowls to mix the ingredients during the various steps
1 24 cm/10 inch round baking pan to bake your zelten, or the shape of your choosing
1 small saucepan to heat the honey and water glaze
1 wooden spoon or spatula to fold in the ingredients
1 electronic kitchen scale to weigh all the various ingredients
Instructions
Chop the figs and dates and remove seeds from dates, if any.
Put the chopped figs and dates as well as the raisins and candied fruit in a bowl.
Add the water and grappa (or substitute the grappa with rum or, if you prefer something without alcohol, you can use grape juice).
Grate the zest of half a lemon and half an orange and add to the bowl.
Leave overnight or at least 2 hours to soak.
Finely chop the walnuts and put them in another large bowl and add the almond slivers and pine nuts. Set aside.
Preheat the oven to 170°C (75°F).
In a third large bowl, use an electric beater to mix the room temperature butter with the sugar. Add the eggs to the mixture and continue to mix.
Now add the baking powder and flour and mix until you have a smooth, uniform batter.
Drain the dried fruit mixture and discard the liquid.
Fold the nut mixture as well as the dried fruit mixture into the batter and mix carefully and gently with a large spoon, folding in all the ingredients until fairly uniform.
Coat a 24-cm (10-inch) round baking pan with butter and flour.
Pour the batter into the pan and smooth the top until level.
Decorate the top with the whole almonds and candied cherries as desired, making flowers or other fanciful designs.
Bake in the preheated oven at 170°C (75°F) for 40-50 minutes or until golden brown. Check the cake half way through to make sure it isn’t getting too brown, you can cover the top with aluminum foil if necessary.
Remove from the oven and let cool on a rack.
Heat 1 tablespoon of water and 1 tablespoon of honey in a small saucepan over low heat. Once hot, turn off and use a pastry brush to apply the honey mixture to the top and sides of the cake to make it shiny. Leave to dry.