Sift together the flour, salt, baking powder, bicarbonate of soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in colour, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins. Stir into batter.
Oil and dust two 23x13cm loaf tins. Optional: line the bottoms with baking parchment or greaseproof paper. Oil the paper again. Fill each pan with batter to within 2½ - 3cm from the top. Bake for 65 to 75 minutes until cake tests done (inserted fork comes out clean). Do not over bake. Let cool for 10 minutes before removing from pan.
To Make Glaze: Boil together 350ml honey, lemon juice, lemon zest and water. When glaze reaches a thick consistency, remove from heat and drizzle over cake. Sprinkle with flaked almonds.