Dessert can be a bit messy at a picnic so cake is a good choice. This one makes use of one of the season's best fruits.
500g caster sugar
250g plain flour
1 tsp baking powder
125g almond meal
1 tsp cinnamon
1 lemon, peeled and juiced
Preheat oven to 140C. Line the base of a 20cm diameter springform tin with greaseproof paper and lightly grease.
Cut six figs in half and arrange on the bottom of the tin, skin side up.
Cream the butter and 400g of sugar until light and fluffy. Gradually add eggs. Fold through flour, baking powder, polenta, almond meal and cinnamon. Puree remaining figs and stir through cake mix with lemon juice. Pour into cake tin and bake in oven for 1 hour or until golden and risen. Place on a cooling rack.
Bring remaining sugar, water and lemon rind to the boil for 2 minutes. Allow to cool. Remove cake from tin and place on a plate upside down. Pour over syrup.
Serve with fresh figs.