It’s been a long time since I made myself a good ol’ fashioned, decadent, healthy cake. I got so busy making sweets for Perth people to enjoy with their cup of tea or coffee (check out my local catering business), and making birthday cakes and what not for other lovely people to enjoy on their special occasions, that I did not have time to take care of my very own selfish, cake-craving sweet tooth. Poor little ol’ Chris. Sigh. Thankfully, this beauty writes off all wrong doings.

On Sunday, I went to the farmers market, as per the usual weekend routine, and got myself a whole lotta goodness. Came home with bundles of greens, armfuls of fresh fruits and veggies, herbs, spices, cute little bowls and a humongous watermelon that I almost had to roll over to get through the front door. What can I say, I’m a tiny human and I’m greedy with my watermelons. The best finds of the day though were the sweetest red grapes bought from the loveliest farmer and the ripest, jammiest, flavorsome fresh figs. Cravings get the best of me, so half the figs I gobbled down as soon as I got home. What a feast! Half I stored safely in the fridge for safe keeping and awesome desert making.

This cake is pure decadence. It is rich and perfectly creamy. The fresh lemon juice gives it a delicate sparkle, which perfectly balances the luscious jam-like sweetness of the fresh figs. Oh so dreamy together! If you want to go all out in making this cake, get your hands on some fresh thyme. Or better yet, grow some! It’s unimaginably easy. Thyme and figs have been best buddies since before you and I were born, so don’t even waste a second wondering if you can skip it. Thyme legally deserves to be in this cake. I’m sure there’s actually a law for this. Somewhere. And if not, there should be.