Ingredients
- Type of flour 00
150 g (1 cup and ⅓) - Dried figs
150 grams - Inshell walnuts
150 grams (1 cup and ⅓) - Sweet butter
150 g (⅗ cup) - Candle mix of orange and cedar
150gr - Granulated sugar
100 grams (½ cup) - Raisins
100 grams - Grappa
100 grams - Data
50 grams - Rye flour
50 grams - Pine nuts
50 grams - Roasted almonds
50 grams - Baker’s sausage
8 grams - Eggs
2
– 130 kcal - Orange and lemon peel as much as needed
Calories refer to 100 grams of the product.
Tents is a typical Italian pastry made at Christmas in the region of Trentino-Alto Adige; therefore it is called zelten, from rare, meaning sometimes in the local dialect. This is sweet bread, according to the old farmer tradition, made of wheat and rye flour, dried and candied fruit. The addition of grappa and grated orange and lemon peel also makes this dessert exceptionally delicious and aromatic. In the past, the whole family was involved in its preparation; in fact, it was prepared during Advent to be eaten on Christmas Day. Ideally, prepare it in advance and serve it at the end of a festive meal , or package it and present it to friends and family – it will be a very pleasant surprise. So let’s see how to get there with our step-by-step guide.
How to camp
Clean the dates, cut them in half and remove the central core (1). Then cut them off with a knife. Also cut up some figs.
Soak the raisins in hot water for 10 minutes, then squeeze them and mix them in a bowl with the figs and dates. Cover with grappa (2) and let infuse for 12 hours.
Mix the sugar and butter until you get a soft cream. Then add the eggs one by one and mix (3).
Add the flour and mix. Then add soaked and well-pressed dried fruit, shelled nuts, chopped almonds and pine nuts, and candied fruit (4). Mix with a spatula and season with grated orange and lemon zest.
Line a 22cm diameter mould with a sheet of parchment paper. Pour in the mixture and smooth it out with a wooden spatula (5).
Decorate the top of the cake with candied cherries and sliced almonds (6).
Cook the milk in a static oven preheated to 180 degrees for about 40 minutes, checking that it is brown. After cooking, remove the milk from the oven and let it cool for 10 minutes (7).
Carefully remove the cake from the pan and let it cool completely on a wire rack. Transfer to a tray and serve (8).
Storing the tents
The tents can be stored at room temperature, in an airtight container or under a glass bell jar, , for several weeks.
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