For the dough
00 flour 750g
softened butter 120 gr
½ liter of milk
2 packets of yeast
For the filling
Almonds, peeled 300 gr
walnuts, peeled 120 gr
dried figs, finely chopped 400g
pine nuts 120 gr
sultanas, already soaked in wine or brandy in 100 gr
peel candied citron finely chopped 100 gr
grated rind of one orange
1 little glass of Grappa (or Brandy)
candied cherries (to decorate).
In a fairly large bowl, beat the butter along with the sugar and the eggs, then add little by little the flour (which you have previously mixed with baking powder); adjust with a pinch of salt and finally add the milk, stirring constantly with a whisk until the mixture is smooth and homogeneous.
Add to the mixture half the chopped almonds, figs, pine nuts and half the walnuts, raisins, finely chopped candied citron, the grated rind of an orange and finally the brandy.
Knead vigorously the mixture then place it in a baking pan greased with butter and dusted with flour, thin the dough with your fingers and then place on the surface, creating a decoration, the remaining almonds and walnuts (be careful to leave a free space in the event that after cooking also want to decorate with candied cherries).
Put zelten in preheated oven at 220 ° C and cook until the cake will be golden.
Remove from oven, complete the decoration with candied cherries cut in half and serve cold.
Did you know that ...
If wrapped in plastic wrap, zelten will keep for about 2 weeks.Preparation time: 1 hours, 30 minutes, 0 seconds