Swap in different seasonal fruits if you prefer - apples and plums both work well.

Instagram: Victoriaprever

• Preheat the oven to 170°C (150°C fan); grease a 20cm cake tin and line the base with baking parchment.
• Chop 150g of the figs into 1cm dice, then quarter the rest. Set aside in 2 separate bowls.
• In a large bowl, use electric beaters to beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until combined, and finally beat in the almond extract.
• In a separate bowl, mix the flour, ground almonds and a large pinch of salt. Fold into the egg mixture until just combined. It will be quite heavy, so don’t panic.
• Spoon enough mixture into the cake tin so it just covers the base when spread out.
• Fold in the diced figs and half the pomegranate seeds mixing them through the remaining mixture. Spoon that over the mixture in the cake tin. Arrange most of the quartered figs over the top, pushing them down gently into the batter. Reserve a few for garnish.
• Bake for 50-60 minutes until risen, golden and a skewer inserted into the centre comes out clean.
• Cool in the tin for 10 minutes, then remove from the tin and cool on a wire rack.
• When ready to serve, spoon the jam into a small pan with 1 tbsp water. Heat gently whilst stirring to soften and break it down.
• Brush the jam over the top of the cake, decorate with the reserved pomegranate seeds, fig quarters (if using) and scatter with the flaked almonds.