Place a heavy bottomed pan with lid or a pressure cooker without the whistle and gasket on low flame. Let it heat for 20 minutes.
If baking in oven, then preheat oven to 180°C.
By the time we can prepare the batter.
Grease two 8" round tins or three 6" round tins. Place a butter paper in the base.
Apply butter and dust with flour.
Whisk together wheat flour, baking powder and 1/4 tsp of baking soda.
In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and raisins.
Keep flame on low until the butter and sugar dissolves.
Bring flame to high and bring the mixture to boil.
Switch flame to low and let it boil for 20 minutes.
Remove it from flame. Allow the mixture to cool.
Pressure cook potato and peel skin.
Mash it roughly and pass it through a metal sieve. This is to ensure that there are no lumps in the potato.
Add the potato, vanilla and yogurt to the cool butter sugar mixture and use a hand mixer to blend well.
Add in finely chopped nuts and mix well.
Add the flour mixture and milk and combine.
Transfer the batter into the prepared tins and decorate with almonds.
Cover the batter with a foil and bake for 60 minutes. Remove the foil and bake for another 45-60 minutes in the preheated oven or in the pan or pressure cooker.
Allow the cake to cool in the tin over wire rack.
Remove the cake from tin and remove the butter paper.
Wrap the cakes in cling film and allow the cakes to mature over night.