Nectarine and marsala polenta cake with marsala mascarpone
- July 2016
- Serves 8-10
- Hands-on time 30-40 min, oven time 60-65 min
Ripe nectarines and sweet marsala wine evoke memories of Sicily in this moreish polenta cake recipe. It’s easy to transport making it perfect for any summer picnic.
- 51.1g (18.8g saturated)
- 64.6g (58.2g sugars)
- no salt
For 10 servings
Store the cooled cake in a sealed container or tin. Chill the mascarpone in a sealed container for up to 24 hours.
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