Ingredients Jump to Instructions ↓

  1. Ingredients (serves 10)

  2. 3 1/4 cups plain flour

  3. 1/2 cup caster sugar

  4. 7g sachet dried yeast

  5. pinch salt

  6. 100g butter, cubed

  7. 1/2 cup milk

  8. 2 eggs, lightly whisked

  9. 1 egg, lightly whisked, extra, for brushing

  10. Filling

  11. 1 cup raisins, chopped

  12. 1/2 cup marsala (see note)

  13. 1 cup walnuts

  14. 3/4 cup hazelnuts

  15. 3/4 cup pine nuts

  16. 2 oranges, rind finely grated

  17. 100g dark chocolate, finely grated

  18. Icing

  19. 1 1/2 cups pure icing sugar, sifted

  20. 1 1/2 to 2 tablespoons water

  21. pink food colouring

Instructions Jump to Ingredients ↑

  1. Combine flour, sugar, yeast and salt in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to flour mixture. Use a flat-bladed knife to mix until dough almost comes together.

  2. Turn dough onto a floured surface. Knead for 10 minutes, or until smooth and elastic. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours (dough will rise slightly).

  3. Make filling: Place raisins into a bowl. Heat marsala in a saucepan over low heat until warm. Pour over raisins. Set aside for 1 hour. Process walnuts, hazelnuts and pine nuts until finely chopped. Transfer to a bowl. Add orange rind, chocolate, raisins and liquid to nut mixture. Stir until well combined. Grease a 20cm (base) springform pan.

  4. Turn dough onto a lightly floured surface. Knead until smooth. Roll out to a 30cm x 50cm rectangle. Spread filling evenly over dough, leaving a 2cm border around edges. Starting from one of the longer sides, roll up like a Swiss roll. Use your hands to gently roll log out to form a 70cm-long log. Place log into cake pan and coil into a snail shape. Cover with plastic wrap and set aside for 30 minutes. Preheat oven to 170°C.

  5. Brush gubana with egg. Bake for 1 hour, or until cooked through (you may need to cover with foil after 30 minutes if it starts to brown too much).

  6. Make icing: Combine icing sugar, water and food colouring. Drizzle over warm gubana. Cut into wedges. Serve.


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