Pre-heat the oven to 160ºC.
Grease the sides and bottom of the baking tin with a little olive oil. Line the sides with non-stick baking paper (the oil will help it to stay on the sides).
Pour the soya milk into the large jug. Add 30ml orange juice and let it curdle for a couple of minutes.
Add the orange marmalade, apple sauce, ground flaxseed, sugar, olive oil and maple syrup (or liquid molasses) and stir well with a whisk to combine.
In the large mixing bowl, add the flour, ground almonds, baking powder and salt. Stir well to combine then tip in the dried mixed fruit. Stir again to mix well. Make sure the fruit is not all clumped together.
Weigh the blanched almonds out into a small dish and have to one side.
Pour the wet mix into the dry and stir well but quickly. Make sure you have scooped up all the flour in the bottom of the bowl and incorporated it into the mix.
Once everything is combined, pour carefully into the prepared tin – it should be full to just under the rim. Gently spread out and tap on the worktop.
Arrange the blanched almonds in a pattern on top of the cake then place in the oven as quickly as possible. Bake for 1hr 15 minutes until the cake is beginning to darken on top. Pierce the cake with a skewer to see if it is cooked. If the skewer comes out with mix on, it needs another 10 minutes or so in the oven.
Cover the top of the cake with a round disc of baking paper before returning it to the oven. You don't want the top over browning.
Once the cake is cooked remove from the oven but leave the cake in the tin.
Spoon the marmalade for the glaze into a small microwavable dish. Heat on high for 30 seconds until the marmalade is runny. Brush over the top of the cake with the pastry brush.
Leave to cool in the tin for 20 minutes, then turn out onto a cooling rack. Leave to cool completely before storing in an air-tight container.
