Beat sugar, egg yolk, butter and lemon until creamy, then add flour and white wine. Knead the ingredients until you have a smooth dough, then divide it into two parts and roll out the dough.
Grease with butter a 26 cm round mould and line the bottom with a pastry disc, leaving a border of about one centimeter all around.
Spread the pastry with jam and marmalade, then add almonds, figs, pine nuts and spices.
Cover the cake with the other pastry disc, cut the excess dough and seal the edges.
Dissolve the sugar in a cup with water and brush the surface of the cake before baking it.
Bake the spongata at 180°C for about 30 minutes until the edges are golden brown and the sugar on the surface is shiny and cracked.
Let it cool completely before slicing.