Preheat the oven to 350°F (175°C).

In a small mixing bowl, combine flour, ground cardamom, baking powder, baking soda, and kosher salt. Whisk together and set aside.

In a large mixing bowl, cream together softened butter and granulated sugar using a mixer until fluffy and pale.

Add eggs one at a time, incorporating fully before adding the next. Stir in vanilla and orange zest.

Fold in one third of the flour mixture on low speed until just combined, followed by half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk. Finally, blend in the last of the flour mixture and gently fold in the chopped figs.

Line an 8 or 9-inch cake pan with parchment paper and spray lightly with non-stick spray.

Pour the batter into the prepared pan and smooth the top.

Bake for 45 to 55 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for 5 to 10 minutes, then transfer to a cooling rack.

In a mixing bowl, combine softened butter and icing sugar until crumbly.

Cut cold cream cheese into small cubes and add to the bowl, mixing until thick and creamy. Fold in the orange zest.

Place the cooled cake on a platter and dollop the cream cheese frosting on top, garnishing with extra fresh figs.