Sponge Cake With Pear Marmalade - {Ciambella Pugliese}

By á-174942

Ingredients

• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 2 1/2 cups cake flour
• 5 tablespoons extra-virgin olive oil
• 3/4 cup sugar
• 3 eggs
• 1 tablespoon grated lemon zest
• 1/2 cup whole milk
• 3/4 cup Pear Marmalade (see recipe)
• Powdered sugar for garnish

Details

Servings 6

Preparation

Step 1

Butter and flour 2 (8-inch) round cake tins. Preheat the oven to 350 degrees.

Add salt and baking powder to the flour and toss with a fork to mix well.

In a mixing bowl, beat the oil and sugar together, then add the eggs, one at a time, beating thoroughly after each addition. Put the dry ingredients in a sifter and sift about 1/3 into the egg mixture. Add the lemon zest and fold in the flour and zest, then add about 1/3 of the milk. Continue with the remaining third of flour and milk until all the ingredients have been incorporated and blended together.

Turn into prepared cake tins, set in the preheated oven, and bake for 25 minutes, or until cakes are set, pull away from the sides of the pan, and spring back when pressed lightly in the center with a finger.

Remove from the oven, turn the cakes out, and cool on racks. When cool, spread marmalade or jam between the layers and press layers together. Sprinkle top of cake with powdered sugar.

This recipe yields 6 to 8 servings.