Nectarine and marsala polenta cake with marsala mascarpone

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Fill a large saucepan with water and add the caster sugar. Bring to a simmer, then carefully drop in the nectarines. Poach for 30-40 minutes at a very gentle simmer, until tender (the length of time will vary depending on how ripe the nectarines are). Remove the fruit and, once cool, slice the fruit off the stone, then put in a food processor with the 125ml marsala.
2. Add the remaining cake ingredients to the food processor and blend to a smooth batter. Pour into the prepared cake tin and bake for 60-65 minutes or until cooked through – a skewer inserted into the middle should come out clean. Turn out onto a wire rack to cool.
3. Meanwhile, using a balloon whisk, beat the mascarpone, icing sugar and 4 tbsp marsala in a bowl until smooth. Dust the cooled cake with a little icing sugar, then serve with a dollop of marsala mascarpone and nectarine slices.