Carrot polenta cake with Marsala from The Glorious Vegetables of Italy (page 246) by Domenica Marchetti

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Notes about this recipe

  • Pamsy on October 30, 2020

    This recipe has lots to commend it, easy to mix and make, great flavours, quick to bake, dairy free and gluten free (when using gluten free plain flour). Baked in an 8 inch round springform tin with a parchment liner at 190c for 45 minutes. Good as a dessert or cake and keeps well.

  • Lepa on November 14, 2019

    This is an unusual, easy and delicious, cake. The middle wasn't quite cooked at thirty minutes so next time I will add a few more minutes to the baking time.

  • ashallen on November 09, 2019

    Nicely flavored cake and healthier than some since it contains carrots, olive oil and cornmeal. I agree with anya_f that it's a good breakfast treat. It eats like a quick bread/muffin in cake form. Given that it's so moist, it'd probably do fine baked as a muffin. I made it the night before and, if anything, the flavors seemed to meld a bit better after it'd sat overnight. Sweetness worked well with some bitterness from the olive oil I used which happened to be a peppery/grassy one (fortunately the peppery/grassy flavors didn't come through). I used sweet Marsala - worked fine. Instead of fine polenta, I used fine stoneground cornmeal. My lemon was small - a bigger one would have been great. Removed from oven once it hit 192F in center. Stayed moist and flavorful for multiple days. [Cross-post for Kitchn/Glorious Vegetables of Italy.]

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