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Put the ingredients for the dough into a bowl and mix well until a smooth dough forms. Refrigerate for 30 minutes.
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Mix 5 tablespoons of the almond milk with 2-3 tablespoons of sugar and the cornstarch until smooth.
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Pour the rest of the milk and the sugar into a pot and bring to the boil.
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Carefully cut open the vanilla pods and scrape the seeds into the boiling milk.
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Now stir in the milk-cornstarch mixture. Stir continuously as you bring everything to the boil.
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Transfer the pudding into a bowl, cover directly with cling film and allow to cool.
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Preheat the oven to 200 degrees.
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Grease a springform pan (ca. 20 cm) and dust it lightly with flour.
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Roll the dough out onto a lightly floured work surface. Press it into the springform baking tin, ensuring the dough is 1cm high around the
edges.
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Take the pudding which has now cooled and mix it with the soft butter into a cream.
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Now add the sugar and blend the mixture together again until it becomes a smooth cream.
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Mix in the flour, ground almonds and salt, and mix until a smooth batter forms.
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Pour the batter onto the base and spread out evenly.
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Cut the figs into eighths and place on top of the filling.
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Bake the cake for about 45 minutes. Allow it to cool for at least 1 hour before slicing.
