1. Preheat oven to 400F/ 200C.

2. Spray a 9 inch cake pan with baking spray & line the bottom with parchment.
   

3. Put the butter and sugar in an electric mixer bowl, and cream together until light and fluffy. 

4. Beat the eggs lightly, then, with the machine on medium speed, gradually add to the bowl, one by one, until all are fully incorporated. 

5. Add the yogurt and incorporate into the batter.  It's ok if there are a few streaks of yogurt visible

6. Then add together the ground almonds, flour, salt, vanilla, cinnamon, cloves, and all-spice into mixing bowl and combine until just incorporated.  Finish folding by hand so as not to over-mix the batter.

7. Pour the batter into the lined cake pan and level roughly with an offset spatula or spoon.

8. Cut each fig in half length-wise.  Then cut each half into thirds and arrange in circles on top of the cake, slightly immersed in the batter.

9. Bake for 15 minutes, then reduce the temperature to 340F/ 170C and continue baking until it sets – about 40-45 minutes longer.

10. Check if it's done by inserting a skewer in the cake to see if it comes out clean.  Remove the cake from the oven and allow it to cool down before taking it out of the pan and sprinkling with a teaspoon of caster sugar.

For the Red Wine-Fig Caramel:

1. Put three tablespoons of caster sugar in a medium saucepan and put on a high heat until the sugar starts to caramelize.

2. Remove from the heat, carefully add the wine then return to the heat and let the caramel dissolve in the wine. (Be careful as the hot sugar will sputter a bit when you add the wine.)

3. Add the fig quarters and quickly toss them around just to warm them up.