Step by step

1. Place the sugar, softened butter and vanilla extract in the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 6 until light and fluffy. Lower the speed and add the eggs one at a time.

2. Add the flour, almond flour, baking powder and salt and mix briefly on speed 4 until the ingredients are just combined. Grease a baking tin with butter. Sprinkle with flour to coat evenly. Pour the batter into a prepared tin. Slice the fresh figs in quarters and arrange them on top of the batter. Bake for 45 minutes in a 180°C preheated oven until a cake tester comes out clean.

3. While the cake is baking, prepare the rosemary syrup. Add the honey, water and fresh rosemary to a saucepan and simmer over medium heat until the mixture gets slightly thick and coats the back of a spoon.

4. Brush the syrup over the warm fig cake before serving. Store the leftover syrup in the fridge in an airtight container or jar.

5. Tip: To make rosemary sugar, place a few sprigs of fresh rosemary in your caster sugar container. Let infuse for up to 3 days.