Line 9-inch (2 L) square baking pan with foil, allowing 2-inch (5 cm) overhang on 2 sides of pan; grease foil. In medium bowl, combine flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt, mixing well. In large bowl, beat egg with brown sugar until thick and creamy. Combine milk, oil and honey; add to egg mixture. Stir in dry ingredients. Fold in apples; spread in prepared pan. Bake in 350 degree F (180 C) oven for 35 to 40 minutes or until cake tester comes out clean.
In small saucepan, bring honey, apple juice and cardamom to boil; reduce heat and simmer about 5 minutes or until slightly thickened, stirring occasionally. Place cake on wire rack and gently poke several holes in cake with fork. Carefully pour warm glaze over cake. Sprinkle with toasted almonds. Let cool for about 10 minutes, then lift cake out of pan using foil "handles". Serve warm or at room temperature, cut into squares.