Sponge Cake with Pear Marmalade: Ciambella Pugliese

Name: Sponge Cake with Pear Marmalade: Ciambella Pugliese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for tins; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 2 1/2 cups cake flour, plus more for tins; 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; 2 pounds pears, peeled, cored, and cut into small pieces; 1 1/3 cups granulated sugar

Servings: persons

Butter, for tins
1/2 teaspoon sea salt
2 teaspoons baking powder
2 1/2 cups cake flour, plus more for tins
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
2 pounds pears, peeled, cored, and cut into small pieces
1 1/3 cups granulated sugar

1
Butter and flour 2 (8-inch) round cake tins.
2
Preheat the oven to 350 degrees F.
3
In a medium bowl, add salt, baking powder and flour.
4
Stir with a fork to mix well.
5
In a mixing bowl, beat the oil and sugar together, then add the eggs, 1 at a time, beating thoroughly after each addition.
6
Put the dry ingredients in a sifter and sift about 1/3 into the egg mixture.
7
Fold in the flour and zest, then add about 1/3 of the milk.
8
Continue with the remaining third of flour and milk until all the ingredients have been incorporated and blended together.
9
Pour the batter into prepared cake tins, place 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.
10
Remove cakes from the oven, and turn the cakes out, onto cooling racks.
11
When cool, spread marmalade or jam between the layers and press layers together.
12
Sprinkle top of cake with powdered sugar.
13
Pear Marmalade (Marmellata di Pere):
14
In a large bowl, 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.
15
Transfer to a large nonreactive 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.
16
Remove from heat when mixture is dense.

971

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Butter, for tins, 1/2 teaspoon sea salt, 2 teaspoons baking powder, 2 1/2 cups cake flour, plus more for tins, and more.

Yes, Sponge Cake with Pear Marmalade: Ciambella Pugliese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!