1-Preheat and prepare pan: preheating the oven to 350°F and greasing a bundt pan to ensure nothing sticks. I find that taking it slow makes all the difference in getting a moist, flavorful result.

2-Sift dry ingredients: sift together the dry ingredients: 1 1/2 cups whole wheat flour, 1 1/2 cups cake flour, 1 teaspoon fine sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon cinnamon. This step helps mix them evenly and adds air for a lighter cake.

3-Cream butter and sugars: cream the softened butter with both sugars until it’s fluffy; that’s where the magic begins.

4-Add eggs and extracts: add the eggs one at a time, followed by the almond extract and sour cream, blending well each time.

5-Mix dry ingredients and fold in nuts and figs: Gradually mix in the sifted dry ingredients to avoid lumps, and finally, fold in the chopped pecans and dried figs.

6-Bake the cake: Pour the batter into your prepared pan and bake for 30-35 minutes, checking with a toothpick for doneness.

7-Prepare ganache: Once the cake cools, prepare the ganache by chopping the dark chocolate finely and heating the heavy cream until it’s almost boiling. Pour it over the chocolate and stir until smooth, then let it cool to room temperature before drizzling over the cake.

8-Decorate the cake: For extra flair, decorate with fresh figs, blackberries, and thyme, just like I do for parties.