Finely chop the Crazy Jack dried apricots and place them in a saucepan. Add orange juice and water, then simmer over medium heat for about 10 minutes until the apricots are tender and the mixture is thickened. Remove from heat and allow to cool.

In a large mixing bowl, beat unsalted butter and caster sugar together until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each. Gradually add ground almonds, polenta, baking powder, almond extract, and salt until smooth. Fold in the cooled apricot mixture.

Preheat your oven to 180°C (350°F) and grease a 9-inch round baking pan, lining with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, until golden brown and a toothpick comes out clean.

While baking, melt maple syrup and brown sugar in a saucepan. Stir in mixed seeds and cook for 2–3 minutes until evenly coated. Spread on parchment paper to cool until solidified.

In a bowl, whisk together powdered icing sugar, a splash of orange juice, and almond extract until smooth. Set aside.

Once cooled for about 10 minutes, transfer the cake to a wire rack. Drizzle orange almond glaze over the top and decorate with candied seeds, chopped almonds, and more dried apricots.