Grease a 21cm (8 inch) round cake tin, which has a removable base and line the base and sides with baking paper.
Melt butter in a small pot or via the microwave. Set to the side to cool while you continue with the recipe.
Slice figs lengthwise, depending on their size this could be four or five slices. Each slice should be around 8mm (⅓ inch) thick. Layer the sliced figs on the bottom of your lined baking tin.
Crack four eggs into a large bowl, and add vanilla bean paste, whisk until combined. Continue whisking and pour in the melted butter, continue until well combined.
Add almond meal, sugar and salt to your egg mixture. Mix well until completely combined.
Gently pour cake batter into your cake tin on top of the layered figs.
Place tin on a lined baking tray and then place in the oven and cook for 60 minutes until golden and cooked through. (The baking tray will prevent any fig juices that may run out of the tin messing up your oven.)
Once cooked remove from oven and allow the cake to cool in the tin.
To remove cake from the tin, place a cake rack on top of the cake tin. From underneath gently push the base of the cake tin up until it reaches the cake rack and then carefully flip the tin and cake over.
Remove tin and baking paper from the cake. It is now ready to serve.
If the cake is still slightly warm it is lovely served with vanilla ice cream. Alternatively you could serve it with a little cream. I personally like it just like it is.
Store cake in the fridge.
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