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Spongata della Lunigiana

Course Dessert
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Giulia


For the pastry shell

  • 250 g of flour
  • 100 g of butter
  • 75 g of sugar
  • 3 tablespoons of warm white wine
  • 1 egg yolk
  • Zest of 1 organic lemon

For the filling

  • 3 tablespoons of fig jam
  • 3 tablespoons of apple jam
  • 1 tablespoon of orange marmalade
  • 10 almonds, roughly chopped
  • 3 dried figs, chopped
  • 2 tablespoons of pine nuts
  • 1 pinch of cinnamon
  • 3 cloves, ground

For the sugar glaze

  • 3 tablespoons of sugar
  • 1 tablespoon of water


  • 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.
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