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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Cake pan
- Cooling rack
- Whisk
- Oven
- Stove
- Saucepan
- Mixing bowl
- Parchment paper
- Skewer
- Chef's knife
- Cutting board
- Plate
Ingredients
- 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
- 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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