Sponge Cake with Pear Marmalade Recipe

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A light cake with a pear marmalade filling to add a touch of fruity sweetness. This sponge cake will provide a flavorful and beautiful cake for you to present at your table. Try our Gingered Pear Sauce for another great pear recipe to serve family and friends.
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Servings: 1 slice
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
Container: Two 8-inch round cake pans
Directions
PREP
10 mins
COOK
25 mins
READY IN
45 mins
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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