Spongata
Info:
Difficulty: medium easy
Prep time: 1 hour
Cook time: 20 minutes at 180°C
Serving: 4
Cost: low
Allergeni:
Please check for allergens among the ingredients in the recipe
The Spongata is a typical dessert from Sarzana and the surrounding areas of La Spezia, particularly enjoyed in this region. It is a round cake with a spongy appearance, quite simple to make if the resting times are respected correctly. The top crust is pricked, irregular, and has a
glossy surface.
The name “Spongata” means sponge in Latin, but why sponge? Because the crust, similar to puff pastry, is poked on top, and the little holes that form give it the irregularity that makes it resemble a sponge. It is a simple baked dessert, characterised by its filling, a jam enriched with
dried fruit, honey, aromas, and spices. The Spongata is a beautiful cake to look at, but even better to taste.
It is a relatively simple recipe where it is essential to respect the various resting times. Peel about 75 grams of almonds, immerse them in hot water, and finely crumble the biscotti. Toast the hazelnuts and then crush them together with the walnuts. Soak 50 grams of raisins in warm
water. Cut 50 grams of candied citron and 50 grams of candied orange peel. In a mortar, grind 75 grams of almonds together with the same amount of sugar and the pine nuts. In a saucepan, bring 250 grams of honey and part of the wine to a boil. Mix everything together, splash in some liquor, and sprinkle with spices. Let it rest for at least one day.
Prepare the dough with 400 grams of flour, 200 grams of sugar, a pinch of salt, 100 grams of melted butter, and the remaining wine. Let it rest for at least 30 minutes. Roll out the puff pastry to create two layers. Round wooden molds of various sizes are used, on which the first layer of puff pastry is placed, followed by the filling, and then the second layer of puff pastry. A glaze is placed on the top layer, which is then pricked to facilitate internal cooking.
The resulting cake is baked in the oven at 200°C for 30-40 minutes.
Once cooled, sprinkle it with powdered sugar. Before consuming, it is recommended to place it in the oven at 100°C for a few minutes to soften the filling and make the crust crispier.