Pre-heat the oven to 180° C.
Grease and line a 1lb loaf tin with nonstick baking paper. Combine the sugar, butter, self-raising flour, vanilla extract and eggs in a large mixing bowl and whisk together using and electric whisk until smooth; usually 1-2 minutes.
Fold in the fresh and dried figs, then spoon into the prepared loaf tin. Arrange a few sage leaves on the surface of the batter. Bake for 25-30 minutes until the cake is risen and golden in colour all over.
Remove from the oven and allow to cool in the tin for 10 minutes. Turn out from the tin after 10 minutes then serve on baking paper. Garnish with the remaining fresh fig and sprinkle with the granulated sugar before serving.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.