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Nothing screams fragrant, light and traditional like this olive oil cake. Originating in the hills of Verona, this recipe spotlights the holiday season using ingredients like Marsala wine, which add a richness and hint of spice to the dish. The olive oil adds the fruity freshness and the aroma to the cake. With the base being that of a sponge cake, the addition of the wine and lemon zest adds a freshness to the dessert. Baked in a bundt pan, this dessert can easily be the centrepiece of your winter dinner parties! With the winter chills setting in, you can also enjoy this cake with a hot cup of tea or coffee.
Tips from the chef: If you can’t find Marsala wine, just make sure the vermouth you use is the dry kind — any dry white wine would be just fine. In case you don’t want to use wine, use orange juice.
— Aatreyee Mohanta