Preheat the oven to 180 C / Gas mark 4. Grease two 20cm (8 in) round cake tins.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 175g chopped figs.
Divide into two prepared cake tins. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre comes out clean.
To make the filling: In a saucepan, combine remaining figs, brown sugar, water and lemon juice. Bring to the boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cooled cake and on top.
Loved this recipe. I am not a fig lover but am trying to embrace these understated gems. It was moist and just sweet enough for a special treat with tea. I had to cook the cakes much longer than stated however and I also added a touch of cinnamon to the cakes. Overall, really nice recipe and will use it again. - 29 Sep 2011