Step #1
Make up the coffee with 75ml boiling water and add the chopped dried figs to soak for 30 minutes. Then use a hand blender or small processor to form a paste. Place the cake mix, water, ground hazelnuts and natural yoghurt into a bowl and mix together for 1-2 minutes to form a smooth batter.
Step #2
Add the chopped figs and coffee paste to the mix, then pour into a well greased pre-lined large loaf tin. Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3-4) for approximately 55-60 minutes. Remove from tin after 5 minutes and cool on a wire rack.
Step #3
Place the butter, vanilla paste and icing sugar into a bowl and beat until smooth and creamy. Add the cream cheese and blend till smooth. Transfer the cooled cake onto a chopping board and cut the cake into three equal layers horizontally.
Step #4
Trim the top of the cake so it will sit flat when inverted on a plate. Spread the bottom layer with 2 tbsps of jam and some of the icing. Place the middle layer on top and spread with icing and jam. Place the top layer onto the cake. Using a pallet knife cover the entire cake with a very thin layer of the icing.
Step #5
Chill for 30 minutes with the remainder of the icing. Decorate the cake with the remaining icing, using a pallet knife to create smooth edges.
Step #6
Thinly slice the figs and place down the middle of the cake overlapping as you go. Sprinkle with the hazelnuts and drizzle with the caramel sauce.
