Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: In a small saucepan, combine the chopped dates, apricots, and orange juice. Bring to a light simmer for 5 minutes, then remove from heat and stir in the orange zest. Let cool slightly.
Step 3: In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, ensuring each is well incorporated.
Step 5: Sift together the flour, baking powder, baking soda, and salt.
Step 6: Gradually fold the dry ingredients into the butter mixture, alternating with the fruit and juice mixture, until just combined.
Step 7: Pour the batter into the prepared pan.
Step 8: Toss the slivered almonds with honey and sprinkle them evenly over the top of the batter.
Step 9: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the sticky orange apricot date cake with almond crunch to cool in the pan for 20 minutes before transferring to a wire rack.