Preheat oven to 350 degrees. Grease a 9 inch springform pan, line the bottom with a circle of parchment paper – cut to fit and lightly grease the paper.
Combine the apples, honey, lemon juice, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes or until the apples are fork tender.
Place the eggs, almond flour, cinnamon, and extracts in the food processor and process until fully combined scraping down the sides of the bowl once. Add the apple/honey mixture and process a few seconds to combine. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean. After half an hour, place a piece of foil over the top of the cake to prevent it from becoming too brown. Let cool in the pan for half an hour then place on a serving platter or cake plate. Spread the glaze on top, letting it drizzle down the sides and top with the sliced almonds. Serve immediately or refrigerate for 30 minutes or so if you want the glaze to harden.
Cinnamon Honey Glaze
Combine the coconut oil, honey and cinnamon. Pour over cooled cake.