| in the grappa soak figs and sultana/raisins. Mince the yeast |
sieve the flour and add cinnamon | 
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| and sugar. We used the brown one |
in a bowl beat the eggs. In the meantime | 
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| melt the yeast in the milk (it should be neither hot nor cold) |
blend the butter with eggs | 
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| sprinkle with flour, beating with stirring well for a good blend |
squeeze the figs to dry and cut to small pieces | 
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| add to the batter |
stir and add the sultana/raisins with 2 tablespoons of the same grappa used for soaking | 
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| add pine seeds |
the mixed candied fruits | 
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| and half of the walnuts. Keep some apart for garnishing |
stir well for no less than 5 minutes and let the dough leaven in a tepid place, no less than F 77 (25 C) for two hours | 
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| should you have a knead machine you can use it |
as soon as leavened put the dough in a round baking pan, coated with moisten oven paper. You can also grease and flour the pan if you do not use the paper | 
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| now garnish the cake with cherries, almonds and walnuts, pushing gently an half part of them into the dough |
the zelten is a rustic cake, but rich. The garnishing must be rich, as the filling | 
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| put into the oven at F400 (200 C) for 10 minutes, then reduce to F 320 (160 C) and finish |
control the cooking by inserting a toothpick | 
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| it must remain dry when you retract it |
let it cool before managing, in this manner you avid it to break | 
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