Method
Heat oven to 180C/160C fan/gas 4. Butter and line 2 x 20cm cake tins
Melt the butter, sugar, golden syrup and St. Dalfour Fig Royale Preserve in a pan; set aside
Mix the flour, baking powder and spices in a large bowl, add the beaten egg and stir together
Add the melted butter mixture and enough milk to make a smooth batter
Pour into the tins and bake for around 20mins until golden brown; leave to cool then spread each layer generously with St. Dalfour Fig Royale Preserve
Mix together 200g full fat cream cheese, 100g icing sugar, 50g soft butter and zest of an orange and spread this over the cake
Decorate with fresh figs and fruits