Preheat oven to 160°C.

In a saucepan, combine Christmas dried fruit mix, coconut sugar, juice of 2 oranges, and zest of 1 orange. Bring to a boil, then turn off the heat and allow to cool completely.

Grease a 23cm round cake tin with a little coconut oil and line the base with baking paper.

Add eggs to the cooled fruit mixture and stir to combine.

Fold in tapioca flour, coconut flour, almond meal, baking powder, salt, cinnamon, coriander, and ginger until well combined.

Spoon the mixture into the prepared tin and decorate the top with blanched almonds.

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.

While hot, drizzle rice malt syrup or honey over the cake and spread with a pastry brush for a glossy finish.

Remove from the tin and allow to cool completely before serving.