Combine flour, spices, baking soda, and salt in a large mixing bowl, and mix with a fork
In a separate bowl, whisk eggs, honey, and oil together until blended. Add to dry ingredients, and mix just until smooth. Fold in chopped apples, and allow batter to rest for 30 minutes.
While batter is resting, preheat oven to 325°, and grease two mini bundt cake pans. Generously dust each pan with flour, flip over, and shake to remove excess.
Fill each cake mold two thirds of the way full with batter, and bake for 30 minutes.
Remove from the oven, and allow cakes to cool for 20 minutes. Gently run a butter knife along the edges of each cake, then flip the baking tray over and gently tap to dislodge them. Transfer each cake to a wire rack, and allow to cool completely.
Whisk together powdered sugar, apple juice, and spices in a small bowl until smooth.
Using a spoon or icing piper, drizzle glaze generously over cakes, and sprinkle with almond slices for garnish.