Preheat oven to 356F/180C, and grease a 8inch loose base cake tin.
In a bowl, mix together flour, baking powder, baking soda and a generous pinch of salt. Set aside until needed.
In the bowl of a stand mixer add the lemon zest, brown sugar, caster sugar and butter. Beat until well combined.
Add the eggs, one at a time, incorporating well between additions.
The add lemon juice, beer, honey and olive oil, and continue to mix until well combined, scraping the bottom of the mixer if necessary.
Stop the mixer and slowly add in the flour mixture, lightly stirring until just combined.
Pour the cake mixture into the prepared cake tin.
Bake for about 30 mins, or until cake is golden brown and a tooth pick inserted in the center comes back clean. Remove from the oven and allow to cool completely before removing the cake from the tin.
In the meantime prepare the frosting. Simply mix together ricotta, quark, lemon zest and honey, adding some extra sugar to make it sweeter if you like. Refrigerate until ready to use.
Spread the frosting over the top of the cake, decorate with halved ( or sliced) figs and a drizzle of honey.
Serve immediately, and store in an air-tight container in the fridge for up to 4 days.