Place figs in a heatproof bowl. Cover with boiling water. Stand for 1 hour to soften. Drain, over a large saucepan.
Add apples to fig soaking liquid. Bring to the boil. Simmer, covered, for 3-4 minutes or until apple is tender but still holds its shape. Strain over a bowl to catch liquid. Cool apple on a large plate.
Process figs until they become a puree.
Preheat oven to 180C or 160C fan forced. Grease and line base and sides of a 21cm springform pan with baking paper.
Using an electric mixer with a paddle attachment, beat butter, fig puree and vanilla until light and fluffy. Beat in eggs, 1 at a time, until combined. Sift over flour and mixed spice and add 2/3 cup apple cooking liquid (see Note). Stir until combined.
Reserve enough apple slices to cover top of cake. Spoon 1/3 of batter into prepared pan. Top with half of remaining apple slices. Cover with 1/3 of batter. Top with remaining half of apple slices. Cover with remaining batter. Arrange reserved apple slices to decorate cake. Bake for 1 hour 10 minutes or until a skewer inserted in centre comes out clean. Stand cake for 5 minutes in pan. Remove sides of pan.
Serve cake warm with yoghurt or double cream.