500 g of shortcrust pastry (homemade or ready-made)
Ingredients for the filling :
100 g of peeled almonds
100 g of hazelnuts
200 g of walnuts
40 g of pine nuts
200 g of candied orange and citron
75 g raisins (soaked and squeezed )
60 g of granulated sugar
300 g of multi-flower honey
50 g of dry white wine
100 g of crushed dry biscuits
3 g of cinnamon powder
1 g nutmeg
Instructions
Preparation of the Shortcrust Pastry :
If you opt for a homemade shortcrust pastry , mix 300 g of flour with 150 g of cold butter cut into pieces, 100 g of sugar, a whole egg and a yolk, a pinch of salt and the grated zest of a lemon. Knead quickly until you obtain a smooth mixture, wrap it in cling film and leave it to rest in the refrigerator for at least 30 minutes.
Preparation of the filling :
Lightly toast the almonds , hazelnuts , walnuts and pine nuts in a non-stick pan to enhance their flavour.
Finely chop the toasted dried fruit together with the candied orange and citron .
In a saucepan, heat the wildflower honey over low heat until it becomes liquid, then add the granulated sugar and stir until completely dissolved.
Add the chopped dried fruit, the soaked and squeezed raisins , the crushed dry biscuits , the cinnamon and the nutmeg .
Add the dry white wine and mix well until the mixture is smooth.
Let the filling cool to room temperature.
Assembling the Spongata :
Preheat the oven to 180°C.
Divide the shortcrust pastry into two parts: a slightly larger one for the base and a smaller one for the covering.
Roll out the larger portion on a floured surface until it is about 5 mm thick and line a previously buttered and floured cake tin, leaving the pastry hanging slightly over the edge.
Pour the filling onto the shortcrust pastry base, leveling it with a spatula.
Roll out the second portion of shortcrust pastry and cover the filling, sealing the edges well to avoid any leakage during cooking.
Make a few small holes in the surface with a fork to allow steam to escape.
Cooking :
Bake the Spongata in the preheated oven and cook for about 30-35 minutes, or until the surface is golden.
Once cooked, remove the Spongata from the oven and let it cool completely before serving.
