Preheat your oven to 350°F (175°C). Prepare an 8 or 9-inch round cake pan by lining the bottom with parchment paper and spraying the sides with non-stick spray.

In a small bowl, whisk together the all-purpose flour, ground cardamom, baking powder, baking soda, and kosher salt until evenly mixed. Set this mixture aside.

In a mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and orange zest.

Gradually add the dry mixture to the butter mixture, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined and gently fold in the fresh figs.

Pour the batter into the prepared cake pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the cream cheese frosting by beating softened butter and icing sugar until fluffy, then add cream cheese and remaining orange zest, mixing until smooth.

Once the cake is completely cool, spread the cream cheese frosting generously over the top and sides, garnishing with extra fresh figs.

Serve and enjoy paired with tea or coffee.