To a large bowl, add sweet potato puree, almond milk, orange juice, oil, vanilla & sugar. Mix well.
In another bowl, whisk together flour, baking powder, baking soda, cornstarch, salt, and all the spices (pumpkin pie spice, cinnamon, ground ginger, fennel).
Combine your wet and dry mixtures. Scatter the dry mixture on top of your wet mixture. Stir until just combined (do not overmix).
If you’re using a bundt tin, grease it very well with plenty of butter. Use your fingers to spread the butter well, covering every single bit of the surface.
Then sprinkle a small handful of flour into the pan and shake it around the tin. If you're using a loaf tin, line it with a sheet of baking paper.
Pour the batter into the pan.
Bake at 160°C/320°F (fan oven setting) for 1 hour 25 minutes (or 45 minutes if you're making a loaf cake).
In the meantime, make your glaze (instructions below).
When it's baked remove the cake from the oven and let cool.
Then add the glaze and decorate with toasted almonds.