Aluminum in the kitchen

Friuli Venezia Giulia – Gubana Recipe


  • 1 cup ½ flour
  • 2½ oz butter
  • 1/3 cup plus pinch of sugar
  • 1 tablespoon honey
  • 1 egg + 2 egg yolks
  • 1/3 cup milk
  • 1 teaspoon beer yeast
  • 2 teaspoons grappa
  • Salt

The filling

  • 5 oz walnut kernels
  • 2½ oz raisins
  • 1½ oz macaroons or cookies
  • 1 oz almonds
  • 1½ oz pine nuts
  • ¾ oz butter
  • ½ lemon
  • 1/4 cup sugar
  • 1 rhum shot


Combine beer yeast, warm milk, a teaspoon of sugar, one egg and two egg yolks in a large bowl. Add salt. Mix all with 1 cup of flour. Knead the dough until it feels smooth and elastic. Let it rest for about 60 minutes. Add to the dough: butter, grappa, flour and sugar. Knead the dough and let it rest for 30 minutes.

To make the filling put the rains in a grappa shot for about 20 minutes. Process the walnuts, macaroons and pine nuts in a food processor until chopped. Add sugar, butter, lemon zest and some alcohol if it needs. Amalgamates all ingredients. You can also cook the mix on low heat. The dough should be wet. Let it rest for 24h.


Roll the dough into a large rectangle. Spread the filling evenly over the dough, add butter and starting from a long side, roll the dough up to enclose the filling and pinch the ends to seal. Put the dough in our Happy Day aluminium food container. Let dough rise for 30 minutes.  Put the cake in the conventional oven to 320F for about 60 minutes or put it in the fan oven to 290F for about 45 minutes. Let it cool and serve it.

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