SERVES 8-10

300g dates 150g dried figs 900ml water 225g unsalted butter 350g soft light brown sugar

4 large free -range eggs

2 tsp vanilla extract 2 tsp bicarbonate of soda 300g self-raising flour

150g fresh figs For the cream cheese frosting 200g icing sugar 360g cream cheese 12 fresh figs, cut in half

1 orange