Preheat oven to 350°F (175°C).

Line a 9 inch square baking pan with foil, allowing a 2 inch overhang on 2 sides; grease foil.

In a bowl whisk together flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, nutmeg, cloves and salt.

In a large bowl beat egg with brown sugar until thick and creamy.

Combine milk, oil and honey; add to egg mixture and blend.

Stir in flour mixture until just combined.

Fold in finely chopped apples.

Spread batter evenly in prepared pan.

Bake for approximately 35 minutes, or until a cake tester inserted into the center comes out clean.

To prepare glaze, in a small saucepan, bring honey, apple juice and cardamom to a boil.

Reduce heat and simmer for about 5 minutes, or until slightly thickened, stirring occasionally.

Once cake is removed from oven, place cake on a wire rack and gently poke several holes in the top of the cake with a fork.

Carefully pour the warm glaze over the cake, ensuring even coverage.

Sprinkle toasted sliced almonds over the glaze.

Allow cake to cool for about 10 minutes before lifting it out of the pan using the foil handles.

Serve warm or at room temperature.