Preheat oven to 160°C and butter and double line with baking paper, a 19cm spring form tin. Set aside.
Place almonds into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place baking powder, ground spices, butter and honey into TM bowl and mel 2 min/50°C/speed 1.
Add eggs, vanilla, salt, oils and blend 10 sec/speed 8.
Return almond meal to the bowl and combine 5 sec/speed 8.
Add fruit and stir through, 10 sec/speed 3. Finish combining with your silicone spatula.
Spread into prepared tin and bake for 45 minutes until fragrant. Brush immediately with either honey or maple syrup to create a glaze. This is optional.
You may add almonds on top as pictured if you wish, you will need to cover the cake for at least 20 minutes baking time if you do that.