Place the flour, baking powder, cold butter and pinch of salt in a food processor. Add a tablespoon or two of (cold) water while mixing, until the dough comes together and forms a nice ball.

Let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 200 degrees Celsius/390 Fahrenheit top and bottom heat.

Pour the dough into a greased cake pan and pre-bake for 15 minutes using baking paper and pie weights.

Reduce oven temperature to 175 degrees.

For the filling, mix the almond flour, sugar and butter with a hand mixer until light and fluffy. Add the eggs 1 at a time, then the almond extract and flour.

Spread the frangipane on the bottom of the cake.

Quarter the figs and place on top of the cake.

Bake for about 40 minutes until golden brown and done. Enjoy!