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Domenica Marchetti's Carrot Polenta Cake with Marsala
Ingredients
  • ½ cup extra-virgin or light olive oil, plus more for the pan
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup dry Marsala wine
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • 1 ¼ cups all-purpose flour
  • ½ cup finely ground polenta
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • Pinch of freshly grated nutmeg
  • 2 cups shredded carrots (about 3 large)
  • Powdered sugar for dusting
Steps
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