Beat the butter, sugar, and vanilla.
Gradually add the beaten eggs in several stages, continuing to beat until smooth.
Then add the flour, ground walnuts, and salt, and mix.
Finally, add the yogurt and stir until the dough becomes smooth and quite thick.
Pour the batter into a buttered pan sprinkled with ground almonds, distributing it evenly.
Cut the figs into quarters and arrange them in a circle, gently pressing them 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!
