Method

• 1.
  Preheat the oven to 180°C. Grease and line the base and sides of 22cm round cake pan with baking paper.
• 2.
  Combine milk, yeast and 2 tsp sugar in a jug, cover and set aside in a warm place for 10 minutes or until frothy.
• 3.
  Meanwhile, arrange the figs, cut-side down, in the prepared pan.
• 4.
  Whisk butter, vanilla, eggs, flour, lemon zest, yeast mixture and remaining 140g sugar in a bowl until smooth.
• 5.
  Pour cake batter gently over gs in prepared pan, shaking pan to smooth top.
• 6.
  Bake for 1 hour or until a skewer inserted into the centre comes out clean (cover with baking paper if browning too quickly).
• 7.
  Stand cake in pan for 20 minutes, then invert, fig side-up, onto a wire rack to cool slightly.
• 8.
  Serve warm with double cream and extra figs.