I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the base with parchment paper for easy release, setting up this honey fig cake perfectly.

In a stand mixer, I beat ½ cup softened butter with ¾ cup sugar and ¼ cup honey on medium-high for 4–5 minutes until pale and fluffy, creating a light base for this moist fig dessert.

I add 2 eggs one at a time, beating well, then mix in ½ cup Greek yogurt, ¼ cup milk, and 1 tsp vanilla extract until smooth, ensuring a moist Fig Cake batter.

In a bowl, I whisk 1 cup all-purpose flour, ½ cup almond flour, 1 ½ tsp baking powder, and ½ tsp salt. I gently fold this into the wet mixture until just combined, avoiding overmixing for a tender Fresh Fruit Dessert.

I pour the batter into the prepared pan, smoothing the top, and bake for 40–45 minutes until golden and a toothpick shows moist crumbs. I cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely for this honey fig cake.

I whisk 1 cup mascarpone with 2 tbsp heavy cream and 2 tbsp honey until soft peaks form. I spread this over the cooled cake, arrange 6–8 quartered figs in rings, and sprinkle with ¼ cup chopped pistachios for a vibrant Fig Cake.