Grind sapodilla/chickoo along with chopped figs to a smooth paste.
Add milk while blending.
Sift whole wheat flour, baking soda, and baking powder in a mixing bowl.
Pour the chickoo figs puree in it.
Then add olive oil and whisk it all together.
Then add yogurt and sugar.
Add vanilla extract.
Whisk and fold it lightly. No need to over beat the mixture.
Line a loaf pan with parchment paper and preheat the oven to 400 degrees F.
Pour the cake batter into the pan. Tap it lightly so that it spreads evenly.
Drizzle chocolate syrup on top and create swirls using a toothpick.You can give it any design you like.
Place the loaf pan in the oven and bake it for 10 minutes. Then reduce the temperature to 350 degrees F and continue baking it for 40 minutes.
Once done, let it rest for 10 minutes in the oven itself and then take it out.
Allow it to cool down a bit before taking it out of the cake pan.
Then cut fig loaf cake in slices and serve.