Today we prepare the wholemeal Spongata! It is a delicious dessert that hides a delicious filling of apple jam, pine nuts, almonds and candied fruit inside a chest of shortcrust pastry. Spongata is typical of Emilia Romagna, but is also prepared in Liguria and Tuscany (the recipes differ slightly, especially in the filling). Discover my wholemeal and butter-free version!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/spongata-integrale-vegana.html
Video of the Recipe
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Identity Card of the Recipe
- 288 KCal Calories per serving
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Ingrediants
For the shortcrust pastry without butter
- 300 g of wholemeal flour
- 120 g of soy yogurt
- 60 ml of corn oil
- 60 ml of water
- 25 ml of dry white wine
- 1 pinch of salt
For the stuffing
- 200 g of apple jam
- 15 g of pine nuts
- 20 g of walnuts
- 20 g of almonds
- 50 g of lemon verbena
- 50 g of sultanas
- 50 g of dried figs
- 1 teaspoon of cinnamon powder
- 1 teaspoon of clove powder
- Peel of untreated oranges
Materials Needed
- Pan with a diameter of 24 cm
- Rolling pin
- Baking paper
- Bowls of various sizes
- Transparent film
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/spongata-integrale-vegana.htmPreparation
- First, prepare the Spongata pasta, in the wholemeal and vegetable version. In a bowl, collect the wholemeal flour, add the salt and mix with the liquid ingredients: water, seed oil, white wine and soy yogurt.
Did you know that ...
The traditional recipe involves the use of white flour and butter: we offer the wholemeal variant with oil.- Wrap the dough in cling film and let it rest. Meanwhile, cut the figs into thin strips, the candied fruit into chunks and soak the raisins. Toast the dried fruit (pine nuts, almonds, walnuts) to enhance the aroma.
- Mix the dried and dehydrated fruit with the apple jam, flavor with cinnamon powder, cloves and orange zest.
- Cut the dough into two parts, one slightly larger than the other. Roll out the largest ball with a rolling pin, to obtain a fairly thin sheet. Place the dough on a sheet of parchment paper and place it on a pie pan, letting the edges protrude from the pan.
- Fill the pastry shell with the jam and fruit mixture.
- Roll out the other part of the dough and use the disc to cover the filling. Pinch the edges with your hands to seal the two parts.
Did you know that ...
The version we propose is similar to the Spongata Sarzana (typical of Liguria); in the Spongate di Busseto and Brescello it is preferred to use sliced apples and nutmeg.- Place the cake in the oven and bake at 170 ° C (static) for 35 minutes.
- Allow to cool completely: to appreciate the flavor, consume the following day. Store in a tin box for 10 days.
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/spongata-integrale-vegana.htmlAlice's comment - PersonalCooker
The version that I have proposed to you is clearly much lighter and less caloric than the traditional ones. Some recipes use macaroons, honey, toasted bread and sliced apples, while others are more "modern" prepared with a chocolate filling. Try my variant and, even if it differs from the original, I'm sure you will love it!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/spongata-integrale-vegana.htmlNutritional values and Health Comment on the recipe
Whole Wheat Spongata Without Butter is a recipe that belongs to the group of desserts.
It is a fairly caloric food, whose energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides of medium biological value.
Fiber is abundant, while cholesterol is absent.
It does not contain ingredients rich in histamine, but the concentration of histaminoliberative foods (dried fruit) is decent.
Contains gluten but not lactose.
Whole Wheat Spongata Without Butter is a product that does not lend itself to the usual diet against overweight, especially severe, and certain metabolic diseases such as: type 2 diabetes mellitus and hypertriglyceridemia.
It must be totally eliminated from the celiac's diet, while it does not affect lactose intolerance.
In case of histamine intolerance, it is advisable to adjust based on individual susceptibility and the overall composition of the meal.
The abundance of fiber could significantly increase bowel movement.
It is a recipe that respects the lacto-ovo vegetarian criteria and also the vegan ones.
The average portion of Whole Wheat Spongata Without Butter is 30-40 g (about 85-115 kcal).
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/spongata-integrale-vegana.html
