Name: Gubana (Candied Fruit and Nut Roll)
Yield: Serves 8
Cuisine: Italian
Ingredients: 75 g/3 oz/½ cup sultanas/golden raisins; 150 g/5 oz/10 tbsp unsalted butter, softened, plus extra for greasing; 90-105 ml/6-7 tbsp milk; grated rind of 1 lemon; grated rind of 1 orange; 15 ml/1 tbsp dried fine breadcrumbs; sea salt; 30 ml/2 tbsp pine nuts; 40 g/1½ oz/¼ cup mixed/candied peel; 40 g/1½ oz/¼ cup candied orange peel; 75 ml/5 tbsp unblanched almonds; 60 ml/4 tbsp dessert wine; 90 ml/6 tbsp shelled walnuts; 30 g/1¼ oz fresh/compressed yeast; 675 g/1½ lb/6 cups plain/all-purpose flour, plus extra for dusting; 5 eggs; 150 g/5 oz/¾ cup sugar

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a traditional cake of Trieste, in the far north-east of Italy, which for centuries has been one of the most important Adriatic ports. Trieste is famous for its cafés and patisseries, which celebrate the culinary talents and ingredients of the Austro-Hungarian Empire. This spiral-shaped bread is filled with nuts and candied fruit, scented with grappa and enriched with butter, eggs and sugar. It’s wonderful with coffee or hot chocolate, or at the end of a meal with dessert wine.