Step 1

Preheat oven to 350F (175C)

Step 2

Spray a 9” cheesecake pan with baking spray and set aside.

Step 3

In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.

Step 4

In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.

Step 5

Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.

Step 6

Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.

Step 7

To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.

Step 8

Sprinkle crumble on top of figs and cake, evenly distributed.

Step 9

Bake cake for 50 mins or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. Allow to cool and serve for tea time or for Sunday brunch!