Pre-heat the oven to180c. Grease and line a 14cm square cake tin with non-stick oven paper. With an electric whisk beat the egg whites to stiff peaks. Next, gently fold in the egg yolks, sugar, flour and milk. Finally, trying to keep in as much air as possible, fold in the dates, figs, sultanas, candied peel, hazelnuts and walnut halves. Pour the mixture into the prepared cake tin and even out. Arrange the blanched almonds decoratively on the top and bake in a hot oven at 180`c for 30-40 minutes, or until a skewer inserted in the centre comes out clean. Remove the cake from the oven and allow to cool in the tin for 15 minutes before completely cooling on a wire rack. Dust the top with a little icing sugar and cinnamon before serving.