Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped figs gently.

Pour the batter into the prepared cake pan and smooth the top.

Sprinkle the sliced almonds on top of the batter.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Drizzle with honey before serving.