Once youve tackled prepping the fresh figs, the rest of this cake is a breeze.
The lemon zest and rosemary are also crucial in this recipe as they brighten up the buttery sponge.
Grease and flour a 9-inch springform pan.
Credit:Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Ruth Blackburn
Add granulated sugar, and beat on high speed until light and fluffy, about 3 minutes.
Add eggs, 1 at a time, beating only until incorporated after each addition.
Beat in half of the flour mixture on low speed until just combined, about 1 minute.
Gently fold in figs.
Pour into prepared pan, and smooth top with a spatula.
Sprinkle evenly over batter.
Let cool in pan on a wire rack for 10 minutes.
Loosen sides of pan, and remove; let Cake cool to room temperature, about 1 hour.
(If making in advance, cover cooled Cake with plastic wrap and chill up to 3 days.)
Add sour cream, and beat on high speed to medium peaks, 30 seconds to 1 minute.
