To create fruit compote:
Combine 2 1/2 cups water, Marsala, honey, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until well incorporated. Add prunes, cherries, and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 20-30 minutes.
Using a slotted spoon, transfer fruit to a medium mixing bowl.
Gently boil liquid until a syrup if formed, about 5 minutes. Pour the syrup over fruit mixture. Please note: This can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.
To create the cake:
Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla and almond extracts, as well as the sea salt in a small mixing bowl to blend. Using an electric mixer, beat butter and 1 cup sugar in a medium mixing bowl until creamy.
Gradually add flour, beating until mixture resembles a coarse meal consistancy.
Using a rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top with a rubber spatula. Sprinkle slivered almonds over the top; press gently to adhere.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
Serve with the poached fruit compote.