Butter a 10-inch springform pan. Rinse and halve the nectarines, remove pits, cut into slices, and sprinkle with 1 tablespoon lemon juice and place in the pan.
Preheat the oven to 180°C (approximately 350°F).
In a bowl, mix together the butter, eggs, sugar, cheese, remaining lemon juice and semolina. Pour the mixture into the pan, smooth the surface and sprinkle with almonds. Bake until a wooden pick inserted in the center of the cake comes out clean, 60-70 minutes. Cover with foil if the top is browning too quickly. Cool on a wire rack.