Traditional Italian Gubana: Sweet Nut and Fruit Filled Cake Recipe

Introduction

Gubana is an exquisite traditional Italian pastry originating from the Friuli Venezia Giulia region, renowned for its rich history and festive significance. This sweet yeast cake embodies a harmonious blend of textures and flavors, featuring a soft, fluffy dough encasing a luscious filling of dried fruits, nuts, and aromatic liqueurs. Its spiral shape and intricate filling pattern make it a visual centerpiece at celebrations, while its complex flavor profile offers a comforting taste of Italian heritage. At Love With Recipes, we are passionate about sharing authentic culinary experiences, and this detailed Gubana recipe is designed to guide you through each step, ensuring you create an authentic and delectable dessert that impresses family and friends alike.

Time

• Preparation Time: Approximately 3 hours (including rising and resting periods)
• Cooking Time: 45 minutes
• Total Time: About 4 hours
• Additional: Overnight storage optional for flavor development

Needed Equipment

• Large mixing bowls
• Sifter or fine mesh sieve
• Whisk and wooden spoon
• Stand mixer with dough hook (optional but recommended)
• Rolling pin
• Measuring cups and spoons
• Kitchen scale for precise measurements
• Small saucepan for toasting breadcrumbs and nuts
• Small bowl for soaking dried fruits
• Plastic wrap or damp kitchen towel for covering dough
• Round cake tin (preferably 22 cm diameter)
• Pastry brush
• Wire cooling rack
• Aluminum foil or plastic wrap for storage
• Thermometer (for checking dough temperature)

Tags

• Italian Dessert
• Festive Baking
• Yeasted Cake
• Nut and Dried Fruit Filled
• Holiday Baking

Serving Size

Serves approximately 10 generous slices, ideal for family gatherings or special celebrations.

Difficulty Level

Intermediate to Advanced. This recipe involves multiple stages including sourdough starter preparation, careful kneading, and precise filling techniques. Patience and attention to detail are key to achieving optimal results.

Allergen Information

Dietary Preference

Contains gluten, nuts, eggs, dairy, and alcohol. Not suitable for gluten-free, vegan, or dairy-free diets.

Course

Dessert, Pastry

Cuisine

Italian

Ingredients

For the Dough

For the Filling

Step-by-Step Instructions

Step 1: Preparing the Starter Dough (Lievitino)

Begin your Gubana journey by creating the critical leavening component, known as lievitino or starter dough. This initial stage is essential because it establishes the yeast activity, leading to a well-aerated, fluffy final product. In a large mixing bowl, sift 150g of all-purpose flour (preferably Italian 00 flour for authenticity). Sifting ensures a light, airy texture and prevents clumps that could hinder gluten development. Add the dry yeast evenly over the flour, distributing it thoroughly to ensure uniform fermentation.

Next, gently warm the 85g of whole milk to about 37°C (98.6°F)—warm enough to activate the yeast but not hot enough to kill it. Pour the warm milk gradually into the flour and yeast mixture while stirring with a whisk or wooden spoon. Mix vigorously until a shaggy, sticky dough forms. Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free area. Let it ferment for 20-30 minutes, or until it doubles in size and exhibits characteristic bubbles and a fragrant aroma.

This risen starter dough will have a light, spongy texture and a slightly sour smell, a sign of active fermentation. Its role is to kickstart the gluten development process, resulting in a tender, airy Gubana.

Step 2: Making the Full Dough

Once the starter dough is ready, incorporate the remaining dry ingredients. In a large bowl or the bowl of a stand mixer fitted with a dough hook, sift the remaining 350g of all-purpose flour. Add the sugar, a pinch of fine salt, and lemon zest. Mix these dry ingredients thoroughly to distribute evenly. Create a well in the center of the flour mixture, and add the lievitino. Also, crack the eggs into a small bowl and beat lightly to combine; then, pour this into the well.

Gradually add the 40g of room-temperature milk and the 15g of grappa, integrating thoroughly after each addition. Use your hands or the mixer set to low speed to combine the ingredients into a shaggy dough. Once the dough begins to come together, switch to a kneading hook or knead by hand on a lightly floured surface.

Kneading should be done for at least 10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. During this process, add small chunks of the softened butter (75g), one at a time, kneading thoroughly after each addition. This slow incorporation develops gluten strength and creates a tender crumb in the final pastry. If using a stand mixer, knead on medium speed for about 8-10 minutes; if by hand, knead vigorously for at least 12-15 minutes.

Proper kneading develops the gluten network necessary for trapping gases and giving Gubana its characteristic rise and airy crumb structure. The dough should be pliable and slightly tacky but not sticky—if sticky, dust lightly with more flour.

Step 3: Resting and Proofing the Dough

Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap to prevent drying out. Set the bowl in a warm, draft-free area, ideally between 24-27°C (75-80°F). Allow the dough to undergo its first fermentation for 1 to 2 hours, or until it has doubled in volume.

The slow rise allows the gluten to relax and the yeast to produce carbon dioxide, creating a tender, fluffy interior. During this phase, avoid opening the dough or moving it, as disruption can affect the final rise.

Once doubled in size, gently punch down the dough to release excess gases. Cover again and let it rest for an additional 30 minutes for a second proof if time permits, which enhances flavor and texture.

Step 4: Preparing the Filling

While the dough is resting, focus on the filling, which is the heart of Gubana. Start by soaking the raisins in Marsala wine—pour 110g of Marsala into a small bowl, add raisins, and let soak for 15-20 minutes. This rehydrates the raisins and infuses them with a sweet, boozy aroma.

Meanwhile, toast the pine nuts in a small dry skillet over low heat until golden and fragrant—about 2-3 minutes. Keep a close eye to prevent burning. Once toasted, allow them to cool slightly before chopping the walnuts and almonds into small pieces.

In a large skillet, melt 50g of butter over low heat. Add the breadcrumbs and toast them gently, stirring constantly, until golden brown and fragrant. This step adds a toasty depth to the filling.

In a large mixing bowl, combine the toasted breadcrumbs, chopped walnuts, pine nuts, soaked raisins (drained), lemon and orange zest, and 10g of grappa. Add the egg yolks (from the 120g eggs) and mix thoroughly to incorporate the flavors. Gently fold in the whipped egg whites to give the filling a light, airy texture. Be careful not to deflate the whites; fold gently with a spatula until uniform.

This rich filling combines sweet, nutty, and boozy notes, providing the signature flavor of Gubana.

Step 5: Assembling the Gubana

Once the dough has completed its second proof and is puffed up, transfer it to a lightly floured surface. Roll it out into a rectangular sheet approximately 0.5 cm thick, about 30×40 cm. Keep the edges as even as possible for a uniform appearance.

Using a pastry brush, lightly coat the edges of the rectangle with beaten egg to seal the roll later. Spread the prepared filling evenly over the dough, leaving about 2 cm border along the edges. This helps prevent filling from spilling during rolling.

Starting from one of the longer sides, carefully roll the dough tightly into a spiral, keeping the filling evenly distributed. Slightly stretch the dough as you roll to maintain an even thickness. Pinch and seal the edges firmly to contain the filling.

Place the rolled dough into a greased and floured 22 cm round cake tin, shaping it into a circular spiral. Gently press down to even out the shape. Cover the assembled Gubana loosely with plastic wrap and let it rest for 15 minutes to allow for a slight second proof, which enhances the texture.

Step 6: Baking the Gubana

Preheat your oven to 180°C (350°F). Before baking, brush the surface of the Gubana with an egg wash (beaten egg) to promote a golden, shiny crust. Sprinkle the top with a little sugar for a sweet, caramelized finish.

Bake the Gubana in the preheated oven for approximately 40-45 minutes. Check for doneness by observing a deep golden brown surface and tapping the bottom—if it sounds hollow, it’s ready. For extra precision, insert a thermometer into the center; it should reach about 90°C (194°F).

Once baked, remove the Gubana from the oven and let it cool in the tin for about 10 minutes. This prevents it from falling apart and makes handling easier. Transfer to a wire rack and cool completely before serving to allow the flavors to meld and the texture to set.

Preparation Tips

• Use high-quality Italian flour (00) for authentic texture and flavor.
• Ensure the milk is warmed to just the right temperature—not too hot, to avoid killing the yeast.
• Don’t rush the rising process; patience yields a light, airy Gubana.
• Toast nuts to intensify their aroma and flavor, but keep a close eye to prevent burning.
• Soaking raisins in Marsala enhances sweetness and moisture; you can substitute other dried fruits like dried figs or apricots for variety.
• Seal the edges of the dough well to prevent filling leakage during baking.
• Allow the Gubana to cool completely before slicing for clean cuts and better presentation.

Nutritional Information

Tips and Tricks

• For a more intense flavor, let the Gubana sit overnight, wrapped tightly, to allow flavors to develop further.
• If you prefer a sweeter crust, sprinkle additional sugar on top before baking.
• For a gluten-free version, substitute the flour with a high-quality gluten-free blend, but note that texture may vary.
• Using a thermometer during baking guarantees proper internal doneness, especially if your oven runs hot or cold.
• To make the filling more decadent, add a splash of dark rum or Amaretto along with the grappa.

Add-ons and Variations

• Incorporate dried figs, dried apricots, or dried cherries into the filling for added fruity complexity.
• Top with a glaze made from powdered sugar and lemon juice for a glossy, sweet finish.
• Dust with powdered sugar or cocoa powder before serving for presentation.
• Infuse the dough with additional spices such as cinnamon or nutmeg for a warm flavor profile.

Side Dishes and Pairings

• Serve slices of Gubana with a glass of sweet Marsala or Vin Santo for an authentic Italian experience.
• Pair with whipped mascarpone or ricotta for a creamy contrast.
• Complement with fresh berries or seasonal fruit for added freshness.
• Enjoy alongside a robust espresso or cappuccino for a perfect coffee break.

Improvements and Customizations

• Use a blend of different nuts to customize flavor and texture—hazelnuts, chestnuts, or pistachios work beautifully.
• Experiment with different dried fruits—dried figs, apricots, or cherries—to diversify taste profiles.
• Adjust the sweetness level of the filling according to preference by varying the sugar or liqueur content.
• For a more decadent Gubana, add a layer of dark chocolate or chocolate chips within the filling.
• For a more rustic appearance, skip the spiral shaping and go for a free-form loaf.

Save and Store

Store Gubana wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze slices individually wrapped in plastic, then reheat gently in a low oven or microwave. To refresh the flavor and texture after freezing, warm slices slightly before serving.

If you plan to serve it over multiple days, consider freezing the entire Gubana and reheating slices as needed to preserve freshness.

Frequently Asked Questions (FAQ)

Can I prepare the dough in advance?

Yes, you can prepare the dough a day ahead. After the first rise, punch it down, cover tightly, and refrigerate overnight. Allow it to come to room temperature before proceeding with rolling and filling.

Can I make this gluten-free?

Gluten-free baking requires specialized flour blends. Replacing all-purpose flour with a high-quality gluten-free mix is possible but may alter the texture. Consider adding xanthan gum if your blend does not contain it.

Can I omit the alcohol?

Alcohol enhances flavor but can be omitted. Replace with a splash of orange juice or water, and consider adding extra zest for flavor.

How can I make this vegan?

Vegan adaptation is challenging due to eggs, butter, and dairy. Use plant-based substitutes such as flaxseed or chia seed for eggs, vegan butter or margarine, and plant-based milk. Keep in mind that the texture may differ slightly.

Is Gubana suitable for children?

Given the presence of alcohol and nuts, it’s best suited for older children and adults. For a non-alcoholic version, substitute spirits with fruit juices or omit entirely.

Conclusion

Creating authentic Gubana at home is a rewarding culinary project that encapsulates the warm flavors of Italy’s Friuli region. Its delicate balance of sweet, nutty, and boozy notes makes it a standout dessert for festive occasions, family gatherings, or any celebration that calls for a touch of Italian tradition. With patience, precision, and love, you can craft a Gubana that not only delights the palate but also connects you to a centuries-old culinary heritage. Remember, at Love With Recipes, we believe that cooking is an act of love, and this Gubana recipe embodies that spirit in every bite.

References

• “Traditional Friulian Gubana: History and Recipe.” Italian Food Heritage, 2020.
• “The Art of Italian Pastry Baking.” by Karen G. Miller, 2018.