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Classic Friulian Cake: Gubana (Mario Batali) Recipe

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Classic Friulian Cake: Gubana (Mario Batali)
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Ingredients
14
Count
Nutrition
914
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F and grease a cookie sheet.
  2. In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid and stir to combine. Add the egg whites and 1/4 cup sugar and fold together. Roll the pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at 1end. Roll the pastry up like a jellyroll from south to north so it appears to be a thick pipe.
  3. Make a circle of the pipe by attaching the two open ends like a wreath. Brush with the beaten eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.
  4. Strudel Pastry Austro-Italian Style:
  5. In a food processor, place 4 ounces butter, 1-teaspoon salt, and 2 1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.
  6. In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.
  7. After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90 degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 914.17 Kcal (3827 kJ)
Calories from fat 506.71 Kcal
% Daily Value*
Total Fat 56.3g 87%
Cholesterol 143.38mg 48%
Sodium 637.62mg 27%
Potassium 577.34mg 12%
Total Carbs 87.08g 29%
Sugars 18.77g 75%
Dietary Fiber 8.26g 33%
Protein 22.17g 44%
Vitamin C 29.7mg 49%
Vitamin A 0.3mg 9%
Iron 3.7mg 21%
Calcium 126.8mg 13%
Amount Per 100 g
Calories 329.52 Kcal (1380 kJ)
Calories from fat 182.65 Kcal
% Daily Value*
Total Fat 20.29g 87%
Cholesterol 51.68mg 48%
Sodium 229.84mg 27%
Potassium 208.11mg 12%
Total Carbs 31.39g 29%
Sugars 6.77g 75%
Dietary Fiber 2.98g 33%
Protein 7.99g 44%
Vitamin C 10.7mg 49%
Vitamin A 0.1mg 9%
Iron 1.3mg 21%
Calcium 45.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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