1. Preheat the oven to 180°C (350°F). Position a rack in the center of the oven.

2. Grease an 8-inch (20 cm) round cake tin with a little butter, then line the bottom with a circle of parchment paper.

3. In a small saucepan over low heat, combine the 2 tbs honey and 1½ tbs (part of the 190 g) of the unsalted butter. Stir occasionally until the butter melts completely.

4. Remove the pan from the heat and whisk in the 1 tbsp finely chopped fresh rosemary. Allow the honey-rosemary mixture to cool for 1–2 minutes.

5. Pour the honey-rosemary glaze into the prepared cake tin. Use a spatula to swirl it evenly across the base.

6. Slice each fig in half lengthwise. Arrange the figs, cut-side down, snugly over the glaze so they cover the entire bottom. Set aside.

7. In a large bowl or stand mixer fitted with the paddle attachment, beat the remaining 6 oz plus a touch (about 178 g) of room-temperature unsalted butter and the 275 g brown sugar together on medium-high speed for 3–4 minutes, until pale and fluffy.

8. Crack in the 3 eggs one at a time, beating on low speed after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula to ensure even mixing.

9. In a separate bowl, whisk together the 300 g plain flour, 60 g almond meal, 1 tsp ½ baking powder and tsp ½ bicarb soda baking until evenly combined.

10. With the mixer on low speed, add half of the dry ingredients to the butter-egg mixture and mix until just combined.

11. Pour in the 1 cup yoghurt and blend on low just until streaks disappear—avoid overmixing.

12. Add the remaining dry ingredients and beat on low speed until no flour pockets remain and the batter is smooth.

13. Gently pour the batter over the arranged figs, using a spatula to spread it into an even layer.

14. Bake on the center rack for 40–45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.15. Remove from the oven and let rest in the tin for 10 minutes. This short cooling time helps the glaze set.

16. Run a thin knife around the edges of the cake tin to loosen, then place a serving plate upside down on top of the tin. Holding both plate and tin firmly, invert to release the cake. Lift off the tin and peel away the parchment.

17. Allow the cake to cool for another 10–15 minutes before slicing so the glaze firms up slightly.