Start by chopping up the figs and peeling and grating the apples. Set aside in a bowl. Heat the oven to 180C/350F/gas 4.
Cream the butter and sugar, then add the eggs until smooth and glossy. Stir in the flours, spices and baking powder followed by the figs, apples and blackberries.
Pour into an 23cm cake tin lined with greaseproof paper. Bake for 50 minutes to an hour, by which point a skewer inserted into the middle of the cake should come out clean with no batter.
Leave to cool a little, then serve warm with a little cream or creme fraiche.