Spongata

It takes the form of a round, flat cake, encased in a thin pastry shell and characterised by a soft, dense filling with a sweet and spiced flavour.

The recipe

Ingredients

For the filling

• 250g of crumbled bread biscuits
• 250g of walnut kernels
• 120g of pine nuts
• 100g of sultanas
• 110g of candied citron
• 7g of ground cinnamon
• 4g of cloves
• 4g of nutmeg
• 100g of toasted almonds
• 300 g of jam
• 1 kg of honey
• spices

For the pastry

• 500 g of plain flour
• 250 g of butter
• 250 g of honey or sugar
• one egg yolk
• a little yeast
• white wine, as needed, for kneading

Method

In a small saucepan, melt the honey by adding a glass of water and allowing it to boil for a short while.
Combine all the ingredients for the filling (chop the walnuts, almonds and citron into small pieces) and leave to rest for 15 days, taking care to give it a stir every day.
Roll out two fairly thick layers of pastry, prick them with a fork and fill them with the mixture.
Preheat the oven and bake the spongata at 160° for about half an hour. To serve, dust generously with icing sugar.