Preheat the oven to 175ºC/150ºc fan.
Grease the bundt pan (or 2 x 6inch round cake tin with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
Add the eggs one at a time and mix together.
Mix in the yoghurt.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
Sieve in the flower gradually and stop when the flour is evenly mixed in.
Pour three quarters of the mix into the tin. Cut the blackberries in half and add them in to the mix in a circle. Add the remaining mixture.
Bake for 1 hour or until a skewer comes out clean. Turn it around after 35 minutes to make sure it’s evenly cooked.
The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin.
Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
Top with blackberries and slices of fig. Add a few sprigs of thyme too. Serve and enjoy.