Beat the butter, sugar, and vanilla.
Add the eggs mixed in several stages,
continuing to beat until homogeneous.
Then add the flour, ground walnuts, and salt, mix.
Finally, add the yogurt and mix until the dough is homogeneous and quite thick.
Pour the batter into a buttered and almond-grounded form, spreading it evenly.
Cut the figs into quarters and distribute them in a circle, pressing them lightly into the dough. Bake for the first 15 minutes at 200°C, then reduce the temperature to 170°C and bake for another 30-40 minutes.
Serve the cake with yogurt, fig slices, and honey to taste.
Enjoy!
