This almond cake recipe is fast and simple, so start by melting the 20g/0.7oz) butter in the microwave, and pre-heat your oven to 180°C/356°F.

Spread the melted butter over the base of the tin and all over the edges to prevent it from sticking.

Combine the dry ingredients: almond flour, all-purpose/buckwheat flour, sugar, a pinch of salt, baking powder into a bowl and mix with a fork.

In another bowl, add the rest of the butter (melted), 3 eggs, ½ teaspoon almond extract, greek yoghurt and whisk well so everything combines.

Mix the wet ingredients with the dry, into one bowl and add it to the baking tray.

Spread the almond cake mixture evenly, moving it around until it is even on top.

Remove the top of the figs and cut them into slices, then place them around the edges of the tin, on top of your almond cake mixture, then add to the centre, until there are no gaps.

Place the cake into the oven for 30-35min then let cool for 15-20minutes.

Using a knife, gently check whether the cake has stuck to the side of the pan, by poking down around the crevices to help release it, making it easy to remove.