Preheat oven to 180 degrees C (350 degrees F). Place a circle of baking paper on the bottom of a 18 cm (7 inch) cake pan and then grease well inside the pan.
In a small bowl combine flour, almond flour, baking powder, cinnamon and salt and mix gently.
In a large mixing bowl beat together butter, honey and sugar until thick and creamy. Add eggs, one at a time, and whisk well. Add yogurt and beat shortly, until just combined
Gradually add the dry ingredients. Gently stir until absorbed in the batter.
Pour the batter into the cake pan and bake for 40-50 minutes or until a wooden skewer inserted in the centre comes out with no crumbs.
Let the cake cool for about 10 minutes in the pan before removing it. Transfer to a wire rack to cool completely before assembling. Ideally refrigerate the cake before cutting it in layers.
In a large mixing bowl combine all ingredients and beat until thick and fluffy.
In a small saucepan over medium heat combine all ingredients. Whisk until the mixture starts bubbling. Lower the heat and let simmer for 2-3 minutes whisking occasionally. Remove the pan from the stove and let cool for 5 minutes before using it.
Assembling the cake:
Using a serrated knife cut the cake horizontally in 2 equal layers.
Place one layer on a serving plate or cake stand. Spread on top half of the fig compote (both syrup and fruit). Cover with half of the frosting: spread it as evenly as possible. Place on top the second layer and repeat the same procedure with the compote and the frosting.
Cut the fresh figs in halves and fourths and arrange them on top of the cake. Spoon on top some liquid honey and sprinkle ground almonds.
If you don't have self rising flour, use cake flour or all purpose flour and add 1,5 teaspoons more baking powder.