Method

• 1.
  Preheat oven to 150°C. Brush a 20cm round spring form tin lightly with olive oil and line the base with baking paper.
• 2.
  Put the glacé orange and slivered almonds in a large bowl and sift the almond meal, cocoa and spices over it. Stir to combine.
• 3.
  Put honey and sugar in small heavy based saucepan over a low heat and stir to dissolve. Continue to cook without stirring until it forms a soft ball when a little mixture is dropped into a bowl of cold water. Pour over dry ingredients and stir to mix well. Transfer the mixture to prepared tin.

• 4.
  Press down firmly to spread out evenly and flatten the surface. Scatter over the flaked almonds and press down gently to stick to the surface of the mixture. Bake for 25 minutes
• 5.
  Cool completely in the tin. The cake will firm up as it cools.