Description
Sugar, gluten and dairy free, this brunch cake has the best of everything: flavour, goodness and simplicity!
Ingredients
- FOR THE CAKE:
- 3 Apples, Peeled And Chopped Small
- 1 cup Dates, Chopped Small
- 1 teaspoon Bicarb Of Soda
- 1-¼ cup Boiling Water
- ½ cups Coconut Oil
- 1 teaspoon Vanilla Essence
- 1 Egg, Lightly Beaten
- 1 cup Almond Flour
- ½ cups Coconut Flour
- ½ teaspoons Nutmeg
- Pinch Of Salt
- FOR THE TOPPING:
- 1 Nectarine, Sliced
- 1 Plum, Sliced
- 1 Tablespoon Honey
- 1 teaspoon Ground Cinnamon
Preparation
Preheat oven to 175°C (350°F). Generously grease a round 20cm (8-inch) cake tin with coconut oil.
In a large bowl, mix apples, dates, bicarb of soda and boiling water. Set aside to cool.
In a small bowl, stir coconut oil and vanilla essence into the beaten egg.
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.
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.
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.
Allow the cake to cool completely before turning it out onto a serving plate. Slice with a sharp knife and enjoy.
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.
