Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Next, line a 21cm x 11cm, 7.5cm-deep loaf tin with baking paper. In a large bowl, using an electric whisk, beat the butter, vanilla seeds and caster sugar together until just combined – don't overbeat. Add the eggs one at a time, beating for 10-15 seconds between each addition. Add the soured cream, whisk briefly, then fold in the flour, baking powder, a pinch of salt, lemon and orange zests and crushed toasted fennel seeds. Whisk the mixture on full speed until well combined.
2. Cut the 'cheeks' from the nectarines and slice very thinly; set aside. Then cut the remaining flesh away from the nectarines and finely dice. Mix these small dice into the cake batter, then spoon into the lined tin. Smooth with the back of a spoon and top with the sliced nectarines.
3. Sprinkle with the tablespoon of caster sugar and bake in the oven for 1 hour 15 minutes, then check if it is cooked by inserting a skewer into the middle. If it comes out clean, the cake is ready and can be removed from the oven. If not, return to the oven, loosely cover with foil (to stop it browning too much) and bake the cake for a further 15 minutes. Once done, leave the cake to cool in the tin for 15 minutes, then remove from the tin and transfer to a wire rack to cool completely.