Fig, Pistachio and Yoghurt Cake

Preheat the oven to 160C. Grease and line a 20cm springform cake tin. Stir the brown sugar and 50g of the butter in a saucepan over a low heat until smooth. Pour into the tin. Arrange two-thirds of the figs, cut side down, on top. Put the pistachios in a food processor and pulse until chopped. Add the remaining butter, flour and caster sugar and pulse for 20 seconds, until the mixture resembles breadcrumbs. Add the combined eggs and yoghurt and pulse until just combined. Spoon the batter over the figs and smooth the surface. Bake for 1 ½ hours, until skewer comes out clean when inserted into the cake. Leave in the tin for 5 minutes before inverting the cake onto a plate. Arrange the figs on top of the cake. Serve warm with cream or ice-cream.