Preheat oven at 180°C. Grease sides and line the base of a 20cm round or square cake pan.
Combine chopped apricots and dried figs as well as one tablespoon of self-raising flour in a small bowl.
Beat butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition, followed by grated zest of lemon.
Stir in lemon and milk mixture to the mixture. Sift flour and salt together and fold into the batter. Stir in fig and apricot mixture, and mix evenly with a metal spoon.
Pour batter into prepared cake pan and bake at 180°C for 20 minutes. Reduce the heat to 170°C and continue to bake for 4550 minutes or until a skewer inserted in the centre of the cake comes out clean.