Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, helping the cake rise.

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

In another bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk together to ensure even distribution of the dry ingredients.

Gradually add the dry ingredients to the wet mixture, alternating with the honey. Start and end with the dry ingredients, mixing until just combined. Overmixing can lead to a dense cake.

Gently fold in the diced figs using a spatula, being careful not to break them up too much.

Grease and flour a 9-inch round cake pan. This prevents the cake from sticking.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the cake is fully baked.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

While the cake is cooling, toast the sliced almonds in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden brown. This enhances their flavor.

Once the cake is completely cool, drizzle the top with honey and sprinkle the toasted almonds evenly over it.

Slice the cake into wedges and serve. Enjoy the delightful combination of figs, almonds, and honey!