Preheat the oven to 160C. Grease a 21cm springform cake tin and line the base with baking paper.

Dice one apple and one pear. Finely slice the other apple and other pear.

Melt honey and set aside.

In a large mixing bowl, cream the butter together with the sugar. Add the eggs and vanilla extract and beat to combine. Beat in the melted honey.

In another mixing bowl, combine the gluten-free flour, almond flour, baking powder, and 1 tsp of cinnamon.

Gradually beat the dry ingredients into the butter mixture. Do not overmix.

Fold in the diced apples and pears.

Mix the remaining 1 tsp cinnamon and raw sugar in a small bowl.

Carefully pour the batter into the prepared cake tin, lightly press in the sliced apples and pears, sprinkle with cinnamon sugar, and bake for 50-60 mins, or until cooked through.

Leave in the oven for 10 mins with the door ajar before removing to cool completely.