Grease an eight inches round tin. Place a butter paper in the base.
Apply butter and dust with flour.
Combine flour, baking powder and baking soda and sift it once.
In a sauce pan combine butter, brown sugar, water and finely chopped dates, figs and whole 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 20minutes. Add 1 tsp of baking soda.
Remove it from flame. The mixture will become frothy. 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.
Preheat oven to 180C.
Add in finely chopped nuts and mix well.
Add the flour mixture and combine.
Pour the batter into the prepared tin and decorate with almonds.
Cover the batter with a foil and bake for 1 1/2hours to 2 hours or until a tooth pick comes out clean.
Allow the cake to cool in the tin.
Remove the cake from tin and remove the butter paper.
Allow the cake to mature over night.
Serve. I brushed the top with sugar syrup before serving to avoid drying.