Preheat your oven to 175°C and grease and line a 22cm round cake pan with parchment paper.

Chop your dried figs into small pieces. Place them in a small bowl and cover them with the Marsala wine. Let them soak for at least 30 minutes to soften and absorb the wine’s rich flavour.

Once the figs have softened, transfer them (with the soaking liquid) into a food processor. Add the sugar, eggs, olive oil, vanilla paste, and a pinch of salt. Process until smooth and combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, ground almonds, cinnamon, and nutmeg.

Combine Wet and Dry Ingredients: add the dry ingredients to the fig mixture in the food processor and pulse until just combined. Be careful not to over-mix to maintain a light, fluffy texture. Add orange zest and mix through.

Pour the batter into the pan and smooth the top with a spatula. Bake for 40-45 minutes: Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve dusted with icing sugar.