Grease a 20cm round x 7 cm deep round cake pan. Line base and sides with two layers of baking paper.
Combine mixed dried fruit, dates and nectar in a large saucepan. Bring to the boil. Gently boil for 5 minutes, stirring occasionally. Remove from heat. Transfer mixture to a large bowl. Cool 45 minutes.
Stir in honey, apple and eggs until combined.
Sift flour, spices and soda over fruit mixture, then add any husks remaining in sieve to the bowl. Add almond meal. Stir until well combined. Spoon mixture into prepared pan. Smooth over top. Sprinkle with sliced almonds.
Bake in a 150C oven (fan-forced) for 1 hour and 15 minutes, or until cake is cooked in centre when tested with a skewer. Cover top with a piece of baking paper. Wrap cake (still in pan) in a clean tea towel. Cool completely before turning out. Transfer to an airtight container.

Cake will keep for 1 week stored in an airtight container in a cool place, or up to 1 month in the fridge. Refrigerate in hot water.