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Marsala, citrus & olive oil cake

Marsala, citrus & olive oil cake

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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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

Choose a buttery or fruity extra virgin oil, rather than a grassy one, for this cake. 


Typical values per serving when made using specific products in recipe


1,581kJ/ 378kcals



Saturated Fat












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5 out of 5 stars1 rating