A divine Italian apple cake from La Baracca Trattoria at T'Gallant winery, Main Ridge, Australia. With *loads* of fruit and a sticky honey sauce to boot, it's a flavoursome, dense cake, but not excessively fatty. I've made it without the figs and it's still a winner. ;-) I've used brown sugar instead of muscovado sugar, which was fine as well. It's a long baking time, but worth the wait! Originally published in Gourmet Traveller (Australia) and modified slightly below.