How to cook
In a large bowl, put the room temperature softened butter. Add the sugar.
You can use brown sugar if you like.
With a mixer, beat the butter with the sugar, until a smooth cream is obtained. Add the eggs one by one, while beating with the mixer.
Wait until the egg is well absorbed by the cream before adding the next one.
In another bowl, sift the flour with a pinch of salt and a packet of baking powder.
Grind the peeled raw almonds. Add them to the flour.
Mix well and start adding from the dry mixture to the butter-egg cream.
Pour the milk from time to time as the mixture thickens more.
Line a detachable cake tin (9.5″ - 24cm) with a piece of baking paper. Pour the cake mix and level it out.
Arrange the peeled and sliced figs on top. Sprinkle with sliced almonds and a tablespoon of brown sugar.
Bake the ordinary fig cake at 360°F (180°C) in a preheated oven with a fan for about 35 minutes.
Check the fig cake with a wooden skewer to see if it is fully baked.