Preheat the oven to 160°C.
Grease a deep 23cm round cake tin and line with baking parchment.
Mix cherries, pineapple, apricots, chopped almonds, lemon zest, and sultanas in a bowl.
Cream butter and sugar in a food processor until light.
Gradually add beaten eggs and a spoonful of flour to the creamed mixture.
Fold in the remaining flour, ground almonds, and the fruit mixture using a metal spoon.
Transfer the mixture to the tin and smooth the top.
Decorate the top with whole almonds, walnuts, cherry halves, and orange peel.
Bake for 2 to 2.25 hours until a skewer comes out clean.
Cool the cake in the tin for 30 minutes before moving to a wire rack.
Heat and sieve apricot jam, then brush over the cooled cake.