Put all the ingredients in the food processor, except the poppy seeds and about 1 teaspoon of the grated lemon rind. Put these aside for the topping. Process the other ingredients for a good while, until the whole thing has turned into a very thick paste. You may still have small chunks of cashews depending on how strong your food processor is and that's ok, but the raisins and apricots should be well-mashed together. If the mix is too dry, add a bit more lemon juice, a little at a time.
Transfer to a mixing bowl and with your hands, knead about 1/2 of the poppy seeds into the fruit and cashew paste. In a little bowl, mix the remaining poppy seeds with the reserved teaspoon of grated lemon rind.
Line the bottom of an 8-inch square baking pan with wax paper. Using your hand, press the fruit paste down into the pan evenly. Sprinkle with the poppy seed and grated lemon rind mixture. Refrigerate for about 2 hours and then slice into bars or squares. You can wrap these individually in a wax paper if you like. They will keep in the fridge for several weeks.