1. Preheat the oven to 180°C (350°F). Grease a 24cm tart tin with a loose bottom* or a springform tin and dust it with some breadcrumbs. Set aside.

2. Separate the eggs. Beat the egg whites with half of the sugar until almost stiff peaks form (this takes a little longer with brown sugar). Add the egg yolks to a large bowl and mix them with the remaining sugar until light and fluffy. Next, add the olive oil, vanilla extract, and orange blossom water, and mix well.

3. Combine the ground almonds, flour, and baking powder. Add the mixture to the bowl and fold it in. Add the beaten egg whites and gently fold them in as well. Transfer the batter to the prepared tart tin and smooth out the top. Wash and dry the figs, then cut them into wedges. Arrange the wedges on top of the batter and sprinkle everything with a few sliced almonds.

4. Place the cake on the middle rack of the oven and bake it for about 30–35 minutes – or until a toothpick inserted into the center of the cake comes out clean. If the cake starts getting too dark towards the end of the baking time, cover it with a piece of baking parchment or aluminum foil and continue baking. Remove the cake from the oven and let it cool down on a wire rack. We love to serve the cake with some whipped cream.