Preheat the oven to 350°F. In a small mixing bowl combine the flour, ground cardamom, baking powder, baking soda, and kosher salt. Whisk together to combine and set aside.
In a mixing bowl, combine the softened butter and sugar. Using a mixer, beat until the butter and sugar are fully combined and creamy. Scrape down the sides of the bowl as needed and beat until combined.
Add the eggs one at a time, beating in between to ensure the egg is fully incorporated before adding the next egg. Scrape down the sides as needed. Beat in the vanilla and orange zest.
Add one third of the flour mixture to the mixer and beat on low just until the flour is mostly incorporated. Add half of the buttermilk and beat just until it is mostly incorporated. Repeat with another third of the flour and the rest of the buttermilk. Add the last of the flour mixture and beat on low just until the batter is fully combined. Gently fold the figs into the batter with a spatula without over mixing.
Line an 8 or 9-inch cake pan with parchment paper. Spray the pan with non-stick spray. Scrape the batter into the prepared cake pan and smooth the top. Bake for 45 to 55 minutes until done. The cake is done when a skewer inserted into the centre comes out clean and the top springs back to the touch.
Transfer the cake to a rack and let cool for 5 to 10 minutes. Run a knife around the edge of the cake and turn out onto the rack. Allow to cool completely before frosting.
In a mixing bowl, add the softened butter and icing sugar. Use a beater to cream the butter into the icing sugar. It will look dry and crumbly which is normal. Beat together until all the butter has been blended into the icing sugar and it resembles crumbs.
Cut the cold cream cheese into small cubes and add to the mixing bowl. Beat until the cream cheese has fully combined and the frosting is thick and creamy. Add the orange zest and beat until combined.
Transfer the cake to a serving platter. Top the cake with the cream cheese frosting, swirling it decoratively on top of the cake. Garnish with fresh figs and enjoy!
Notes
*Substitute with soured milk. Add 1 tsp lemon juice or vinegar to 1/2 cup milk and let stand for 5 minutes. Proceed with the recipe.**To use dried figs, cover diced dried figs with hot water and let sit for 10 to 15 minutes. Drain the figs and pat dry. Proceed with the recipe.