THE DOUGH

Cup of Yum
1. Put softened butter at room temperature in the stand mixer. Then add the sugar. Mix these ingredients on medium speed for about 5 minutes or until light and fluffy.
2. Meanwhile, in a separate bowl, beat the eggs with a fork. Then add them a little at a time to the butter and sugar mixture without stopping the stand mixer.
3. Thoroughly wash the lemon and grate its zest. Then, still with the mixer running, add the zest to the mixture.
4. While the mixer continues to process, in a separate bowl sift the "00" flour and baking powder, mixing them together.
5. Then add them, one tablespoon at a time, to the running mixer. When the flour is well incorporated, add the room temperature milk as well. Allow it to combine well.
6. Using an electric chopper, chop the almonds not too finely and add them to the mixture.

THE BAKING

1. Grease and flour a 20-cm (8-inch) diameter cake pan. Pour the mixture into the cake pan and level it well with a spatula.
2. Gently wash and dry the figs. If the skin is thin, you can also avoid peeling them.
3. Cut them into thin slices and arrange them on the cake covering the entire surface.
4. Bake at 170°C (340°F) for 45 minutes. At the end of baking, do the toothpick test: if by sticking it into the cake the toothpick comes out dry and clean, it means it is ready.
5. Remove it from the oven and let it cool. When cool, dust it with a little powdered sugar.