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1
Preheat the oven to 180u00b0C fan bake. Line a 22cm tin with baking paper.
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2
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
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3
Add the vanilla and then the eggs, one at a time.
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4
In two parts, add in the flour, ground almonds and spices, along with the milk. Stop your electric mixer once all the ingredients are combined - do not over-mix.
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5
Spoon the batter into the tin and spread out evenly. Dot in the dried fig quarters and press down with the back of a spoon.
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6
Bake for approximately 30-40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
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7
Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
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8
Meanwhile, make the icing: in the bowl of an electric mixer, beat the butter until smooth, then add the icing sugar, vanilla and cinnamon and continue to beat until light and fluffy.
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9
Add the cream cheese in small amounts and continue to beat until completely smooth and pale.
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10
Once the cake is completely cool, spread on a layer of icing. Decorate as desired.
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11
Store in a cool, dry place in an airtight container for up to 3 days.
