Gingerbread sponge cake with apples

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  • 4 ripe bananas (around 300g/10.6ozs. banana weight only, no skin)
  • 10 Medjool dates, pitted
  • 100g/3.5ozs desiccated coconut plus extra for sprinkling
  • 1 sachets gingerbread spices mix
  • 150g/5ozs.  oats
  • 20g/2 tablespoons chia seeds
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups cashews (not soaked)
  • water
  • 1 sachets gingerbread spices mix
  • 1 tsp lemon zest
  • 1/2 cup coconut oil
  • sliced tart apples and cinnamon
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  1. Put all the ingredients for the cake into the food processor and process untill combined
  2. Press the dough in the cake mold with parchment paper
  3. Put the ingredients for the filling into the high speed blender and cover with water so the cashes are just bellow the surface
  4. Blend untill creamy
  5. Slice the apples very thin on the mandoline
  6. put in layers apples and the filling, sprinkle the apples with cinnamon
  7. Let set in the fridge