Gubana Festival Cake

 

Method:


Gubana is a traditional fruit and nut filled cake from Friuli in Northern Italy.

Preheat oven to 180 degrees Celsius. Line a round cake tin with baking paper. Melt margarine. Add the soy milk and heat until the mixture is tepid. Sprinkle over yeast and sugar, then stir until yeast is absorbed. Rest for 10 minutes.

Mix flour and salt in large bowl. Add the margarine/soy milk mixture and stir until combined. On a lightly floured surface, knead the dough until soft and smooth (approximately 100 kneads). Lightly oil bowl and replace the dough. Cover with a tea towel and rise in a warm place until dough has doubled (approx 1- to 1 ½ hours). When risen, roll dough into large rectangle – 1 cm thick and 30 x 60 cm diameter.

Spread fruit mince over rectangle, leaving a 2 cm border. Sprinkle over chocolate chips. Tightly roll the rectangle along long edge. Gently squeeze the cylinder to even out. Coil cylinder and place in cake tin. Cover loaf again and leave in warm place for approx 45 minutes to rise until it nearly doubles.

Bake in oven 30 minutes until golden and cooked through. Dust with icing sugar.

Recipe courtesy of Jenny Graham, mother of SAFE Education officer Nichola Kriek

 

Ingredients: 

Brioche dough

  • 75g margarine
  • 1 C soy milk
  • 1 1/tsp yeast
  • 2/3 C of sugar
  • 3 C high grade flour
  • 1/2 tsp salt

Filling

  • 1 1/2 C sweet fruit mince
  • (or mince dried apricots, raisins, crystallised ginger and glacé cherries) 
  • 1/2 C dairy-free chocolate chips