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Sponge Cake with Pear Marmalade: Ciambella Pugliese
Source: Mario Batali
Yield: 6 to 8 servings

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, recipe follows
Powdered sugar, for garnish

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

Pear Marmalade (Marmellata di Pere):

2 pounds pears, peeled, cored, and cut into small pieces
1 1/3 cups granulated sugar

Mix fruit and sugar together thoroughly, cover with a kitchen towel, and set aside for at least 3 hours to let the juices start to run. Transfer to a large non-reactive saucepan and cook over moderate to medium-low heat until pears are heated through, about 10 minutes stirring with a wooden spoon to prevent sticking. Remove from heat when mixture is dense.
Yield: 3 cups