Nectarine and marsala polenta cake with marsala mascarpone recipe
Ripe nectarines and sweet marsala wine evoke memories of Sicily in this moreish polenta cake recipe. It's perfect for any summer picnic.
Ingredients
- For the cake
- 150g caster sugar
- 3 large ripe nectarines, plus 2 sliced nectarines to serve
- 125ml sweet marsala wine
- 190ml extra-virgin olive oil
- 240g golden caster sugar
- 100g fine polenta
- 250g ground almonds
- 3 large free-range eggs, beaten
- For the marsala mascarpone
- 500g mascarpone
- 100g icing sugar, plus extra for dusting
- 4 tbsp sweet marsala wine
- You’ll also need…
- 20cm loose-bottomed cake tin, lined with baking parchment
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