Preheat the oven to 170°C
Make almond meal by placing 250g raw (unpeeled almonds) and blitz until you get a fine, powdery flour. Add dates, agave syrup, peanut butter and baking soda and blitz until combined.
Press the mixture into a lined round baking tray (22cm). It is very important to press it well so the crust will be firm.
Spread the jam over the crust.
Place the thinly sliced apples in a bowl, add cinnamon, mix them gently together so the apples are covered in cinnamon.
Arrange apples on the pastry.
Bake the cake for approximately 40 minutes.