1. Preheat the oven to 350˚F (180°C). Grease a 9.5 inches (24cm) baking tin (or iron cast skillet) and set aside. Wash the figs, dry and quarter. Set aside.

 

2. In a mixing bowl combine the yogurt, olive oil, honey, eggs, zest of the lemon and juice. In a second bowl mix flour, ground almonds, sugar, baking powder, and salt until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined. Transfer to the baking tin and place the figs on top. Bake for 26-30 minutes or until a toothpick inserted into the center comes out clean. Let cool down on a wire rack. To decorate the cake drizzle some honey on top, sprinkle with some chopped pistachios and spread some whipped cream on top (optional).