Preheat the oven to 350 F (180 C) and grease a large loaf pan.
In a medium bowl, stir together the flours, almonds, baking powder, baking soda and salt.
1 cup (124 g) spelt flour, 1/2 cup (58 g) whole wheat flour, 1/2 cup (50 g) ground almonds, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the orange zest until smooth. Add in the cane sugar and beat until light. Add the orange juice and water to the bowl. If you have a splash guard on your stand mixer, just dump the flour mixture into the bowl and beat on high speed until just incorporated. If you don't have a splash guard, set your stand mixer to a low speed and spoon the dry ingredients in while it's mixing, until just incorporated.
1/2 cup (110 g) coconut oil, 2 oranges, 3/4 cup (150 g) cane sugar or light brown sugar, 1/3 cup (80 ml) water
Pour into the greased loaf pan and bake for 35-45 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Brush with 2 tbsp of the apricot jam.
3 tbsp apricot jam
Stir together the powdered sugar, remaining jam and enough water to make a pourable glaze, then pour it over the cake.
1/2 cup (110 g) powdered sugar