Nectarine and fennel loaf cake

Nectarine and fennel loaf cake
Serves: 4
  • 4g fennel seeds
  • 4 nectarines, un-peeled
  • 200g butter
  • 200g sugar
  • 4 eggs
  • 200g self-raising flour
  • sugar, to sprinkle
  • honey, to drizzle
  • apricot jam, to finish
  1. Place the fennel seeds on a tray and toast in the oven at 160C/Gas 3 for 5 mins.
  2. Finely dice two un-peeled nectarines and slice the other two, also leaving them unpeeled.
  3. Cream the butter and sugar until light and fluffy Add the eggs one at a time, mixing between each one.
  4. Scrape the sides and bottom of the bowl then gradually fold in the flour.
  5. Fold in the diced nectarines and half the fennel seeds.
  6. Pour the mixture into a buttered and lined 2lb loaf tin.
  7. Place the sliced nectarines on a tray with the remaining fennel seeds and sprinkle with sugar and honey.
  8. Place the loaf tin and the tray with the oranges in the oven and bake for 40 mins at 160C/Gas 3.
  9. Carefully spoon the sliced nectarines and syrup on top of the loaf and bake for a further 15-20 mins or until firm to the touch (or you can push a toothpick into the loaf - it’s done when it comes out clean).
  10. Brush warmed apricot jam over the top of the loaf to finish.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.