Name: Gubana (Fruit & Nut Filled Cake from Friuli)
Yield: Makes one 25 cm cake, about 12 generous servings
Cuisine: Italian
Ingredients: 300 g strong white bread flour; 100 g dark brown sugar; 7 g sachet fine granulated active dried yeast or instant yeast; ½ teaspoon fine sea salt; 112 g whole milk, scalded and cooled to lukewarm, about 38°C; 115 g unsalted butter, softened; 110 g sugar; 2 medium egg yolks at room temperature; 4 tablespoons dark rum; 75 g candied orange peel, cut into 5mm dice; 2 teaspoons vanilla essence; Grated zest of 1 large lemon; All the sponge; 150 g sultanas; 60 g unsalted butter; 2 medium eggs at room temperature; 40 g dry breadcrumbs; 100 g strong white bread flour; 170 g walnut pieces, lightly toasted and finely chopped, but not ground; 1 medium egg, lightly beaten

Preparation info

Makes one 25 cm cake, about
12
generous servings

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Gubana, a traditional cake from Friuli in Northern Italy, is related to strudel, babka and a host of other Slavic, Czech and other Eastern European pastries. What distinguishes all of them is the construction. Each is made by rolling up a filling in a dough that is then coiled in a tin so that when the finished cake is cut, you see an attractive spiral pattern of filling in each slice. A visit to Gubana Vogrig, a bakery in Cividade del Friuli, and a talk with