Sesame, peach & honey loaf cake

Preheat the oven to 170°C, gas mark 3. Grease and line a 900g loaf tin. Use electric beaters to beat the sunflower and sesame oils with the sugar and 1 tbsp honey until combined. Add the eggs and beat for 4 minutes until the mixture has thickened and increased in volume by about ⅓. Briefly beat in the lemon zest, juice and vanilla, then use a spatula to fold in the flour, baking powder and almonds to form a thick batter with a dropping consistency. Fold in the chopped peaches. Tip the batter into the tin, smooth the top and sprinkle evenly with the sesame seeds. Arrange the thinly sliced peaches in a fan shape on top of the batter.

Bake for 1 hour-1 hour 20 minutes, turning the tin round halfway, until a skewer inserted in the middle comes out clean. Check the cake after 50 minutes and if the top is browning too fast, cover loosely with foil. Drizzle the remaining 2 tbsp honey over the entire surface of the cake, then leave to cool in the tin for 10 minutes. Remove from the tin, peeling the paper away and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container in a cool place for 5 days.