Preheat your oven to 160°C (fan-assisted) and line two loaf tins measuring 21cm by 11cm with baking paper. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and all the spices by whisking them together. In a separate bowl or a large measuring jug, mix the vegetable oil, honey, golden syrup, both types of sugar, and the warm (not boiling) coffee. Stir well to dissolve the sugars and blend everything thoroughly, then add in the beaten eggs and orange juice, stirring until well incorporated.

Pour the wet mixture into the bowl with the dry ingredients, whisking gently as you pour. Mix only until no visible flour remains—do not overmix. Divide the batter evenly between the two prepared tins. If using, scatter flaked almonds over the top for a crunchy finish.

Bake the cakes for 30 to 35 minutes, checking for doneness by gently pressing the surface; the edges and center should spring back lightly. Make sure the cakes are cooked through completely to avoid sinking in the middle, but be cautious not to overbake, as this can dry them out.

Allow the cakes to cool in their tins on a wire rack. Once fully cooled, remove them from the tins and wrap well in baking paper, foil, and cling film. For best flavor and texture, store the cakes for at least three days before eating. While they can be enjoyed the same day, the flavor deepens beautifully over time.