Soak the buckwheat pops in the almond drink with cocoa and cinnamon for 10 minutes.
Cut the dates into small pieces and boil with 100 ml water until soft. Then puree.
Wash and quarter the apple, remove the core and cut into thin slices.
Mix the flour, baking powder, date flour and date paste with the soaked buckwheat pops and the cocoa liquid. Work into a dough. If necessary, add almond drink if the dough is too firm.
Line a tart tin or round cake tin with baking paper. Spread the pastry on top. Press the chopped apples into the pastry like a fan. Dust with a little cinnamon.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Cover the cake with baking paper and bake for 35 minutes.
Then switch off the oven and leave in the oven for another 10 minutes with the heat on.
