Preheat the oven to 350°F (175°C) and grease the cake pan.

In a mixing bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped figs.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.