Sponge Cake With Pear Marmalade - {Ciambella Pugliese}

Recipe Ingredients

1/2 teaspoon	2.5ml	Sea salt
2 teaspoons	10ml	Baking powder
2 1/2 cups	156g / 5.5oz	Cake flour
5 tablespoons	75ml	Extra-virgin olive oil
3/4 cup	148g / 5.2oz	Sugar
3		Eggs
1 tablespoon	15ml	Grated lemon zest
1/2 cup	118ml	Whole milk
3/4 cup	177ml	Pear Marmalade - (see recipe)
		Powdered sugar - for garnish

Recipe Instructions

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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E08) - from the TV FOOD NETWORK

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