1Place the dates and agave nectar and eggs in a food processor and blend.
2Add all the dry ingredients and pulse to mix.
3Then add the coconut oil (heat to liquefy) pulsing the mixture in food processor.
4Lastly remove mixture from food processor and place in large mixing bowl: fold in lemon juice, zest and fruit.
5Bake at 180 degrees C for 30-35 mins until a skewer inserted in cake comes out clean.
6Cool and place on rack.
1Soak cashews overnight.
2Rinse and pop into blender.
3Add honey, zest and juice of a lemon and blend until creamy , you can add a little water if mixture too dry.
1Quarter plums and pop on baking tray sprinkling a tsp of a spice mixture with a little coconut sugar.
2Bake at 120 degrees C for 10-15 mins.
1Ensure cake is cool then spoon on cashew cream mixture.
2Place cooled baked fruit on top of cashew cream and SERVE !!!