The SPONGATA is one of those desserts that evoke tradition, family celebrations and the slow gestures handed down through generations. Native to Emilia and Lunigiana, this cake with a very rich center encloses, in a thin pastry shell, a fragrant filling of honey, dried fruit, spices and candied peel: a concentration of aromas reminiscent of Christmas markets and the warmth of old-style kitchens.
On the palate, the slightly crumbly pastry gives way to a soft, embracing filling where the sweetness of honey meets the crunch of almonds and walnuts, the delicacy of raisins and a spicy note that makes every bite unique. It’s a dessert that improves over time, perfect to prepare in advance and enjoy during the holidays, perhaps accompanied by a glass of passito wine or a cup of hot tea.
Served at the end of a meal, offered as a gastronomic gift or brought to the table for a special snack, the Spongata is a journey through time: a simple and precious dessert, capable of turning every taste into a Christmas memory.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 483.02 (Kcal)
- Carbohydrates 58.82 (g) of which sugars 29.14 (g)
- Proteins 9.70 (g)
- Fat 24.07 (g) of which saturated 4.88 (g)of which unsaturated 8.90 (g)
- Fibers 3.56 (g)
- Sodium 158.54 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour (type 00)
- 1/4 cup granulated sugar
- 1 pinch salt
- 1 egg (medium at room temperature)
- 3 1/2 tbsp butter (soft)
- 1/3 cup white wine (at room temperature)
- 1/2 cup wildflower honey
- 3 oz blanched almonds
- 3 oz hazelnuts
- 3 oz walnut kernels
- 1 cup dry cookies (or breadcrumbs)
- 3 oz raisins
- 1 oz candied citron
- 1 oz candied orange
- 1 1/2 oz pine nuts
- 1 tsp ground cinnamon
- to taste nutmeg
- 2 cloves (crushed)
- lemon zest
- 2 tbsp Vin Santo (Sassolino or Marsala)
- as needed milk
What you will need for the spongata
- 1 Bowl
- 1 Baking pan 8 2/3 in
- 1 Chopper
- 1 Saucepan
- 1 Work surface
- 1 Rolling pin
- 1 Plastic wrap
Spongata preparation
In a bowl or in the mixer bowl combine the flour, sugar and salt. Add the softened butter, the egg and roughly mix everything together.
Pour the white wine little by little until you obtain a smooth dough, soft but not sticky. Shape into a disk, wrap it in plastic wrap and let it rest for 30 minutes.
Depending on the size of the egg you may need more or less wine.
Soak the raisins in water for 10 minutes.
Coarsely chop the almonds, walnuts and hazelnuts. Finely chop the cookies.
In a saucepan warm the honey until fluid (do not boil).Remove from the heat and stir in the chopped nuts, the cookie crumbs, the pine nuts, the drained raisins, the candied fruit, the spices, the lemon zest and the liqueur. Mix well until the filling is firm and compact.
Let it cool completely.Divide the dough into two parts, one slightly larger.
Roll the larger portion into a 1/8-inch (about 3 mm) sheet and line an 8 2/3-inch pan.
Spread the filling and level well. Cover with the second thin sheet.
Seal the edges by pinching the dough.
Dock the surface with a fork and brush it with milk.Bake the spongata in a preheated static (conventional) oven at 356°F for 30–35 minutes, until golden.
Remove from the oven, let it cool completely and, when serving, dust with powdered sugar.
For the best flavor I recommend letting it rest 1–2 days so the flavors meld and the texture becomes perfect.
Storage
The spongata keeps at room temperature for one week when well wrapped or stored in a tin box. It improves with time.
You can also freeze it once baked.
