 | | Directions | SPONGE CAKE:
- Butter and flour two 8-inch round cake pans and preheat oven to 350° F.
- In a medium sized bowl, mix the cake flour, salt, and baking powder together with a fork.
- In a mixing bowl, beat the oil and sugar together. Add eggs one at a time beating thoroughly after each one.
- Put dry ingredients in a sifter and sift approximately 1/3 into the egg mixture. Add the lemon zest and fold the flour and lemon zest into the mixture. Add approximately 1/3 of the milk. Continue with remaining 1/2 of flour and milk until all of the ingredients have been blended together. Pour into prepared cake pans.
- Bake for 25 minutes or until cakes are set; they will have pulled away from the side of the pan. Remove from oven and turn out onto wire racks to cool.
PEAR MARMALADE:
- Peal, core, and cube 2 pounds of pears. (Approximately 5 pears).
- Place in the food processor and pulse two to three times. Put pears into a medium sized bowl and add 1 1/2 cups of sugar. Mix together, cover with a towel, and set aside for at least 3 hours to let juices run.
- Transfer to a large sauce pan and cook over medium heat until the pears are heated through (approximately 10-15 minutes), stirring with a wooden spoon. Remove from the heat when the mixture is thick.
- Allow to completely cool. When both cake and marmalade are cool, spread marmalade on top of one cake, reserving a spoonful for the top of the cake if desired.
- Place the second cake on top of that and place the reserved marmalade in the center of the top layer. Sprinkle with powdered sugar and serve.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Container: Two 8-inch round cake pans
|  | | Ingredients | | - | | SPONGE CAKE: |
| - | | 2 1/2 cups cake flour |
| - | | 1/2 teaspoon salt |
| - | | 2 teaspoons baking powder |
| - | | 5 tablespoons extra virgin olive oil |
| - | | 3/4 cup sugar |
| - | | 3 eggs |
| - | | 1 tablespoon lemon zest |
| - | | 1/2 cup whole milk |
| - | | PEAR MARMALADE: |
| - | | 5 pears |
| - | | powdered sugar for garnish |
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