Spongata, the ancient cake of Emilia tradition.

Spongata, the traditional Emilian cake with ancient Jewish origins. Savoring this sweet, much more than a simple cake, gives us truly authentic and extraordinary sensations: a fusion of flavors and ingredients that, skillfully combined, manage to enhance each other, creating an intertwining of sweet and slightly spicy flavors evocative of the Mediterranean, with candied fruit, almonds, honey, cedar, and raisins, all delicately laid in a wrapping of fragrant shortcrust pastry.

The Spongata is a typical Christmas dessert, whose preparation begins on All Saints' Day. The tradition is widespread in Emilia Romagna, particularly in the provinces of Reggio Emilia, Parma, and Piacenza. It is certainly a dessert with countless flavors that surprises with every bite; an ancient recipe from the Emilian Jewish tradition, a memory of our Italian gastronomic heritage.

The Spongata: history, origins, and tradition

The Spongata is a dough of Jewish tradition, as historians have been able to ascertain; the original recipe arrived in Italy in the distant 1454, when it was sent as a gift to Duke Borso d'Este of Ferrara, who particularly appreciated the cake during one of his travels. The name of the cake, Spongata, comes from the term "sponga", which means sponge: the name refers to the spongy appearance of the surface of the cake, given by the powdered sugar dusted on top.

The first official recipe for Spongata was published only in 1820, and from that moment many Emiliani pastry shops began to produce the cake. According to the recipe, it took three whole days to prepare the cake, but the result was so harmonious that no one was intimidated by the long preparation, and the Spongata cake thus secured its position among the favorite cakes of Emilian tradition, even among illustrious historical figures in Italy.

Curiosities about the Spongata

A historical figure of significant stature was particularly fond of the Spongata cake: we are talking about Giuseppe Verdi, who in Busseto, in the province of Parma, while composing the libretto for the opera Don Carlos, made frequent visits to the Muggia pastry shop, which served the typical dessert. It was the year 1867: the famous opera Don Carlos was composed accompanied by Spongata, which mutually evokes and whispers in its harmony of flavors the great music of Giuseppe Verdi.

Spongata Cake: nutritional values, traditional recipe, and our tips

The Spongata cake is an energetic dessert that also provides a certain amount of dietary fiber, given the presence of candied fruits and dried fruits such as almonds and raisins, which also contribute to a considerable protein intake, about 3 grams per 100 grams of product. The shortcrust pastry contributes to providing a certain energy intake, approximately 400 calories per 100 grams. The cake is predominantly wintery, so its caloric intake is suitable for consumption during the cold period.

To prepare the Spongata cake, prepare the shortcrust pastry according to the classic recipe, with flour, butter, sugar, salt, lemon zest, and vanilla flavoring.

The most ingredient-rich part is the filling. You will need: walnuts, honey, sugar, pine nuts, almonds, raisins, white wine, and spices such as nutmeg or cinnamon, which serve to give the typical spicy touch to the cake. You will also need powdered sugar to sprinkle on the cake at the end of baking.

For the preparation, melt the honey over low heat, then add the sugar, the wine, and while stirring, add the walnuts, almonds, pine nuts (which you previously chopped), and the spices.

Assemble the cake by rolling out the shortcrust pastry into two discs, placing one in the bottom of a buttered cake pan; put the filling and then cover with the other disc of shortcrust pastry. Bake in the oven at 180° until the cake is ready and golden. Dust with powdered sugar and serve!

A great tip is to try the cake Spongata by Dolci Sereni, the proposal from Spaghetti & Mandolino: the Spongata cake by Dolci Sereni is the typical dessert prepared with the original recipe; today, just like then, Dolci Sereni bakes the Spongata cake with all its aromatic and spicy fragrance, to bring all the aromas and flavors of the tradition of a truly precious dessert back to the table.

Emilian Spongata, a precious cake of tradition: an ancient and authentic flavor, intact over time, evoking the great Verdi symphonies.

Antonella Iannò