Chocolate Fig Cake

Preheat the oven to 170 °C fan (190 °C conventional) and grease a 26 cm springform pan.

Cream the softened butter and sugar together in a bowl until fluffy.

Add the eggs one at a time, mixing after each until a smooth batter forms.

Mix the flour and baking powder together and fold into the batter.

Wash the figs and pat dry. Set aside two figs for decoration; peel and chop the remaining ones if desired.

Gently fold the chopped figs and chocolate shavings into the batter.

Pour the batter into the prepared springform pan and smooth the top.

Bake the cake for about 60 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then turn it out onto a wire rack and cool completely.

Cut the reserved figs into eighths, garnish the cake with them, and serve with cinnamon whipped cream.

Let the cake rest until the next day if you have time.