DIRECTIONS
Preheat oven to 350 degrees fahrenheit. Butter and line an 11” fluted tart pan with a circle of parchment paper cut to fit the bottom of the pan. Be sure to thoroughly grease the fluted inner edge of the pan. Place the pan on top of a baking tray.
Cut the small stem off the top of each fig and cut each one into quarters. Set aside. In a bowl, whisk together the almond flour, all purpose flour, baking powder, and salt. In a larger bowl, whisk together the egg, egg yolks, sugar, greek yogurt, almond extract, and melted butter. Add the dry ingredients to the wet ingredients, and whisk to combine. Pour batter into the prepared tart pan and arrange figs close together over top - they should adequately cover the surface of the batter. Sprinkle a little more sugar over the top of the cake, giving both the batter and the figs a good dusting.
Bake the cake (with the tart pan on top of a baking tray in order to catch any leaks) for 20 minutes, rotate the tray, and bake for another 15-20 minutes. When the cake is done it will be golden brown over top and darker golden around the edges. Let the cake cool for about an hour and turn it out of the pan while still a tiny bit warm. To turn the cake out: pick up the tart pan and press your baking tray against the top of the cake, flipping the cake over. Once it’s upside-down on the baking tray, run a small knife around the bottom edge of the cake - in the space where the fluted tart pan rim meets the bottom of the pan. The rim of the pan should loosen. Carefully pull the rim off of the cake, followed by the bottom of the pan and the parchment beneath. Place a plate on top of your upside-down cake, and turn the cake over so it’s ride-side-up on the plate. Serve alone or with a dollop of yogurt.