If you're looking for a simple afternoon tea cake that has show-stopping abilities,  this delicious yoghurt cake ticks every box. Guests of all ages will enjoy this moist and spongey cake, filled with sharp and sweet flavours from the yoghurt base with a fragrant touch of vanilla bean and pistachios. Decadent dollops of sweet yoghurt frosting and freshly cut figs add an elegant finish while drizzles of golden-hued honey fall over the sides, adding a touch of natural sweetness with every bite. This is your next go-to. Recipe note: Begin this recipe a day ahead. You’ll need a 24cm springform pan and a 20cm square piece of cheesecloth or clean tea towel to hang the yoghurt. The cloth needs to be thin enough for liquid to drain off the yoghurt.

This zesty adults-only treat is an Italian summer in a cup.

“A classic Mediterranean starter or afternoon snack – so easy and so delicious, you'll wonder why you’ve never eaten this before. Serve as an antipasto dish for a dinner party, or just as a single plate for an afternoon aperitivo snack. It pairs really well with either riesling or rosé, or an Aperol spritz. Try to get fresh figs from a local farmers’ market, or take a weekend drive to a fig-growing region to collect a whole box. Trust us, it’s worth it.” – Kelly Picarazzi

“This Italian layered dessert may be less famous than tiramisu, but needn’t be ashamed when it comes to its harmonious blend of texture, flavour and presentation. Served in a glass bowl showcasing layers of soaked sponge cake or ladyfingers, custard and whipped cream, it can be served with fruits, grated chocolate, almond slivers or other decorative foods.” – Janina Allende

For Ellie and Sam Studd, kefalotyri is a go-to cheese – for snacks, soirees and salad days. The Greek favourite is the star of this saganaki dish, and you’ll want a slice of the action.

“The brown butter part of this warming cake is inspired by Danielle Alvarez’s buckwheat and apple cake. It turned me onto browning the butter for other cakes (great for when I had forgotten to take it out of the fridge to soften it) and it lends such great flavour.” – Emiko Davies. You’ll need a 22cm round cake pan.

“Figs need to ripen on the tree. Usually, the gnarlier they look, the more treacly goodness is on the inside. We have three hives on the property. The honey is pretty amazing – you can taste the nuances of what the bees have been eating.” – Colin Barker

Sorry, sultanas. The only thing that could possibly make hot cross buns better is figs. Oh, and this cinnamon butter is to die for.

This beauty celebrates figs in all their glory, with a short pastry base and a rich brown-butter frangipane laced with honey and lemon zest. It’s all perfectly finished with a tart lemon syrup drizzled over the figs.  You’ll need a 26cm fluted loose-based tart pan for this recipe.

“These soft, squishy buns embody the feeling of autumn – earthy flavours, warming spices and the comfort we all look for as the weather cools. Don’t skip the whipped brown sugar butter – it truly is a revelation when teamed with these rolls!” – Anneka Manning

“This recipe will fill your home with the intoxicating vanilla aroma of roasting figs, and the flavour is simply divine. Serve with unsweetened whipped cream or creme fraiche as the figs will carry enough sweetness." – Danielle Alvarez

This show-stopper dessert will amaze everyone when they see it, and then amaze them all over again when they taste it. Beneath the figs lies a beautiful vanilla sponge soaked with a sweet rum syrup, a light vanilla custard cream and a chunky fruit jam. The best part is that this is all way easier than it looks to pull together. You can also make it ahead, and it’s easily transportable in its bowl if you’ve been asked to bring dessert.  You’ll need to start this recipe a day ahead, and you’ll need a 21cm-wide (top) x 11cm-high, 2.5L-capacity bowl and a 42cm x 30cm baking tray. Credit: Brett Stevens

Darren Robertson's fig and macadamia porchetta is a beauty on its own, or served alongside the traditional ham or turkey.

“This is my ultimate carrot cake. It’s rich in protein, not too sweet and also gluten free. I’ve scented the cake with cinnamon, vanilla and a little honey, then lavishly topped it with my yoghurt frosting, figs and pistachio.” – Teresa Cutter

“A great source of fibre and full of vitamins and minerals, baked figs can take your cakes up a level. Known for being a healthy and versatile ingredient, they add a burst of sweetness.” – Giovanna Torrico