Gingerbread cake with yoghurt, dates and burnt-orange caramel

Transfer 1.25kg yoghurt to a sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain. Set drained yoghurt aside in the refrigerator for the filling.

Preheat oven to 160˚C fan-forced. Grease and line two 18cm cake tins with baking paper. Place dates and bicarbonate of soda in a heatproof bowl and cover with ½ cup (125ml) boiling water. Cover and set aside to soften (15 minutes). Transfer to a food processor and purée. Add treacle, sugar, eggs, butter, orange zest and remaining 250gm yoghurt; process until smooth. Transfer to a large bowl. Sieve over flour and spices. Add almond meal and ½ tsp fine salt; whisk to combine. Divide evenly between tins. Bake until golden and centre springs back when lightly pressed (40-45 minutes). Cool in tins for 15 minutes then turn out onto a wire rack to cool completely.

Using a large serrated knife, halve cakes horizontally and set aside. Combine brandy and orange juice in a bowl.

For yoghurt filling, whisk yolks, sugar and brandy in a bowl over a saucepan of simmering water until pale and mixture forms a thin ribbon (5-6 minutes). Squeeze excess water from gelatine, whisk into yolk mixture. Remove from the heat. Whisk mixture occasionally until thick and mixture has cooled slightly. Place drained yogurt into a large bowl. Whisk in egg yolk mixture to combine and set filling aside.

To assemble cake, line base of a deep 18cm round cake pan with baking paper, then line sides with acetate (see note), trimming to 5cm above rim. Place first cake layer in base of pan, brush with one-quarter brandy mixture, spoon over one-third of yoghurt filling and smooth the surface. Repeat with remaining cake layers, brandy mixture and filling, finishing with a layer of cake. Brush with remaining brandy mixture, cover with plastic wrap, then refrigerate overnight to set.

For caramel, scatter sugar evenly over base of a large frying pan; cook over medium-high heat, stirring occasionally, until sugar dissolves, then swirl pan until a dark caramel forms (7–8 minutes). Remove from heat, add orange juice (be careful as hot caramel will spit), ginger and orange zest; stir to combine. Cool to room temperature to infuse, then strain caramel (refrigerate if prepping ahead; bring to room temperature to serve).

Turn out cake and carefully remove acetate. Whisk sour cream and brown sugar until firm peaks form. Thinly spread cream mixture over top and side of cake, using a palette knife to neaten and expose cake layers. To serve, drizzle with caramel and top with figs and edible flowers.