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Gubana
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Prep Time: 195 minutes
Cook Time: 60 minutes
Total Time: 255 minutes
Indulge in the decadent Italian cake, Gubana, a traditional holiday and celebration dessert for occasions like Easter, Christmas, and weddings.
Ingredients:
812.50 ml plain flour
107.50 gm caster sugar
7g sachet dried yeast
pinchsalt
100g butter, cubed
128.75 gm milk
2eggs, lightly whisked
1egg, lightly whisked, extra, for brushing
250.00 ml raisins, chopped
125.00 ml marsala (see note)
115.00 gm walnuts
187.50 ml hazelnuts
187.50 ml pine nuts
2oranges, rind finely grated
100g dark chocolate, finely grated
225.00 gm pure icing sugar, sifted
1 1/2 to 30.00 gm water
pink food colouring
Instructions:
In a large bowl, mix together flour, sugar, yeast, and salt. In a small saucepan over medium heat, melt butter, then add milk and heat for about 1 minute until lukewarm. Pour the warm milk mixture and eggs into the flour mixture. Stir with a flat-bladed knife until the dough almost comes together.
Transfer the dough to a floured surface and knead it for 10 minutes, or until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it sit in a warm, draft-free area for 2 hours to allow it to rise slightly.
Prepare the filling: Start by placing the raisins in a bowl. Warm the marsala in a saucepan over low heat until it's warm, then pour it over the raisins. Let the mixture sit for 1 hour. Next, finely chop the walnuts, hazelnuts, and pine nuts in a food processor and transfer to a bowl. Add orange rind, chocolate, the soaked raisins, and any remaining liquid to the nut mixture. Stir everything together until well-combined. Finally, grease a 20cm springform pan for assembling the dessert.
Transfer the dough onto a lightly floured surface and knead it until smooth. Roll it out into a large 30cm x 50cm rectangle. Evenly spread the filling over the dough, making sure to leave a 2cm border around the edges. Roll the dough starting from one of the longer sides, creating a Swiss roll shape. Gently stretch the log to about 70cm in length. Place the log into a cake pan and coil it into a snail shape. Cover it with plastic wrap and let it rest for 30 minutes. Preheat the oven to 170°C.
Give the gubana a shiny coat of egg wash. Bake it for 1 hour, or until thoroughly cooked (if it browns too quickly, cover with foil after 30 minutes).
Prepare the icing by mixing icing sugar, water, and food coloring. Pour it over the warm gubana, then slice it into wedges and serve.