1 1/2 cups self raising flour
1/2 tspn cinnamon, ground
1/2 tspn nutmeg, ground
1/2 tspn cloves, ground
1/2 tspn allspice, ground
1 cup caster sugar
1/2 cup unsalted butter, softened
1 cup Burnt Fig Jam, plus a little extra jam for spreading on the cake
2 free range eggs
1/2 cup milk
1/2 tspn vanilla extract
1/2 cup almonds, roasted for 5 minutes at 180ºC then skins rubbed off
1 cup crème fraiche
4-6 fresh figs