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1
Preheat oven to 175u00b0C (350u00b0F). Generously grease a round 20cm (8-inch) cake tin with coconut oil.
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2
In a large bowl, mix apples, dates, bicarb of soda and boiling water. Set aside to cool.
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3
In a small bowl, stir coconut oil and vanilla essence into the beaten egg.
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4
In another large bowl, stir almond flour, coconut flour, nutmeg and salt. Add the apple mixture and the oil and egg mixture alternately to the flour mixture, until combined.
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5
Place the slices of nectarine and plum in a circular design on the base of the cake tin. Drizzle honey evenly over the fruit, then sprinkle on ground cinnamon.
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6
Gently spoon the cake mixture onto the fruit, and smooth out carefully until level. Bake for 60 minutes or until a tester comes out clean. After 15 minutes of baking, gently rest a piece of silver foil over the cake for the rest of the cooking time to stop it from browning too much.
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7
Allow the cake to cool completely before turning it out onto a serving plate. Slice with a sharp knife and enjoy.
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8
Note: It is very important that you allow the cake to cool completely before turning it out, or the cake will break apart and the topping will be left in the cake tin.
