Heat oven 180 degrees C for fan oven, 200 degrees C for regular oven. 350 degrees Farenheit for fan oven/400 degrees Farenheit for regular oven.
Remove seeds from dates, peel the apples and chop into chunks roughly 1cm or ½ inch.
Place the deseeded dates and chopped apple into a large pot, along with 2 cups of tap water. Heat on high and bring to the boil, stirring occasionally. Once boiling, keep on the heat for 3 minutes, then remove from heat.
Add the butter and stir in until it is melted.
Add the bicarb soda to the pot and stir in. It will froth up and become a little more creamier. Set aside.
Add the flour, baking powder, ground cinnamon, eggs, and vanilla into an 8 cup food processor and blitz for 30 to 60 seconds or until combined.
Pour foamy date mixture into food processor and blitz for a further 30 to 60 seconds or until all combined.
Line a 9 inch round springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Pour the batter into the tin, smoothing out the top if needed.
Bake for 50 minutes. As this is a sticky date cake, when you insert a cake skewer into the centre it may not come out entirely clean. This is OK, its meant to be a little sticky. Cover with a clean towel and let cool completely. Once cooled, store in an air tight container in the fridge for 24 hours before eating.