Recipe: Domenica Marchetti’s Carrot Polenta Cake with Marsala

Name: Recipe: Domenica Marchetti’s Carrot Polenta Cake with Marsala
Cuisine: Italian
Ingredients: 1/2 cup extra-virgin or light olive oil, plus more for the pan; 1 cup granulated sugar; 2 large eggs; 1/2 cup dry Marsala wine; Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 1 1/4 cups all-purpose flour; 1/2 cup finely ground polenta; 2 teaspoons baking powder; 3/4 teaspoon fine sea salt; Pinch of freshly grated nutmeg; 2 cups shredded carrots (about 3 large); Powdered sugar for dusting

Instructions

A week of carrot recipes requires — demands! — a carrot cake. Emma and I had a very good time flipping through our favorite cookbooks looking for a fresh carrot cake to share with you, and when we paged past Domenica’s recipe, we knew we had found it. A little rustic, a touch boozy, and all Italian, this is a carrot cake to make you look at the classic dessert in a whole new way. Domenica is a simply fabulous interpreter and author of Italian recipes.

Updated at: Thu, 21 Nov 2024 15:11:24 GMT