Marsala, citrus & olive oil cake

Name: Marsala, citrus & olive oil cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 125 ml extra virgin olive oil, plus a little for greasing (see tip); 200 g caster sugar; 2 British Blacktail Free Range Large Eggs; 125 ml dry Marsala; 1 orange, scrubbed, finely grated zest; 1 unwaxed lemon, finely grated zest; 160 g plain flour; 60 g ground almonds; 2 tsp baking powder; ½ tsp salt; 220 g carrots, peeled and coarsely grated; Icing sugar, for dusting

Diana Henry's beautiful winter treat is sweet and citrussy with the raisiny flavour of Marsala. It’s also very moist thanks to the carrots.

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Vegetarian

Serves8
CourseCake
Prepare10 mins
Cook40 mins
Total time50 mins
Pluscooling

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125ml extra virgin olive oil, plus a little for greasing (see tip)
200g caster sugar
2 British Blacktail Free Range Large Eggs
125ml dry Marsala
1 orange, scrubbed, finely grated zest
1 unwaxed lemon, finely grated zest
160g plain flour
60g ground almonds
2 tsp baking powder
½ tsp salt
220g carrots, peeled and coarsely grated
Icing sugar, for dusting

Preheat the oven to 190ºC, gas mark 5. Brush the inside and base of a 20cm springform cake tin with olive oil and line the base with baking parchment.
Put the olive oil, sugar, eggs, Marsala and citrus zests into a large jug and whisk. The sugar won’t dissolve completely. Put the flour, almonds, baking powder and salt into a large bowl and mix together.
Pour the wet ingredients into the dry, mixing with a wooden spoon, then add the carrots. When everything is well incorporated, scrape into the prepared tin. Bake for 35-40 minutes until risen and golden and a skewer inserted into the middle of the cake comes out clean.
Leave to cool in the tin for 30 minutes, then unclasp the side and transfer the cake to a serving plate. Gently dust all over with icing sugar, then serve.