In a large bowl, add dried fruit and Bundaberg rum. Cover and macerate overnight.
Next day, place soaked fruit in a large saucepan with butter, sugar, orange marmalade and chia seeds.
Bring to the boil gently, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool for about 45 minutes.
Meanwhile, preheat the oven to 130°C. Line the bottom and sides of a 20cm high-sided cake tin with a double layer of baking paper, allowing enough baking paper to rise up about 10cm higher from the side of the tin.
Transfer the cooled fruit mixture into a large bowl, stir the ground almonds, sesame seeds, ground cardamom and coriander. Beat in the eggs and spoon into the prepared cake tin, smoothing the top.
Decorate with blanch almonds in a circular pattern or any design you like.
Bake for 1 hour 40 minutes, then leave to cool completely in the tin.
Remove from tin slice into wedges or cut across into slices and then into small pieces when serving a crowd.