Preheat the oven to 300°F.

Bring a small pot of water to boil over high heat.

Prepare a bowl of ice water.

Trim the fig leaves off their thicker stems; reserve ¼ of the leaves.

Arrange the rest on a sheet pan and toast in the oven until dried and crispy, 16-18 minutes.

While the leaves toast, add the reserved leaves to the pot of boiling water and stir until bright green and slightly softened, 1-2 minutes.

Transfer to the ice water to shock, then squeeze out all as much liquid as possible.

Blend with the olive oil until very green, then strain. Set aside.

Blitz ⅓ of the dried fig leaves in a spice grinder or blender until powdery.

Sift through a fine mesh sieve. You should have about 1 tablespoon of fig leaf powder (a little more or less is ok!).

Adjust the oven temperature to 325°F.

Spray a 9x4-inch loaf pan with nonstick spray; line with parchment and spray again.

Beat the butter and 1 ½ cups granulated sugar together with an electric mixer until fluffy, then beat in one egg at a time.

Mix in the vanilla and salt, then transfer to a silicone spatula and fold in the AP flour, buckwheat flour, starch, and fig leaf powder by hand.

Stir in 2 tablespoons heavy cream.

Scrape into the prepared pan and bake until a tester inserted into the middle comes out clean, about 1 hour.

Let cool completely.

Blitz the remaining toasted leaves and 3 tablespoons granulated sugar in a spice grinder or blender until powdery.

Sift into a bowl with the powdered sugar.

Whisk in 1 tablespoon heavy cream, then a drizzle of water to reach a pourable consistency.

Pour over the loaf cake then let sit to firm up.

Slice and top with yogurt, fig leaf oil, and fresh figs to serve.