Preheat oven to 180°C. Grease a 20cm cake tin.

Cut 10 of the figs into small pieces and toss in two teaspoons of flour.

Beat the oil, eggs and sugar together until mixture is thick and creamy.

Sift the flour and raising powder into a bowl. Add in the cinnamon powder, ground almonds and salt.

Add dry mixture to the wet mixture, scoop by scoop, alternating with the rice milk. Stir to combine well. Stir in the lemon zest, chopped figs and raisins.

Pour mixture into the cake tin. Chop remaining figs and sprinkle on top. Bake for 35 minutes, or until a toothpick inserted into the centre comes out of clean.

Allow to cool and dust with icing sugar.