Preheat the oven to 350°F. Grease a 9-inch cake tin and line the bottom with a circle of parchment paper. Dust flour on the sides of the pan to prevent sticking and tap off any excess.

In a small mixing bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder.

In the bowl of a stand mixer, or using a hand mixer, beat the sugar and butter together on medium-high speed until light in color and fluffy.

Add in one egg and beat on medium just until incorporated. Repeat with the other egg. Scrape down the sides and bottom of the bowl, then beat in the vanilla.

With the mixer on low speed, slowly add all the flour mixture. Just before the flour is totally incorporated, with the mixer still on low, drizzle in the milk. Stop the mixer when the batter is smooth and homogenous.

Transfer the batter to the prepared pan and smooth it out so it’s evenly distributed.

Bake for 28-30 minutes, or until the top is golden brown, the sides of the cake are pulling away from the tin, and the cake’s center springs back when pressed lightly.

Let the cake cool in its tin for about 5 minutes. Run a knife along the cake’s edges to loosen it from the sides of the tin. Gently flip the cake out onto a cooling rack and let cool completely. Using the wire rack, flip the cake onto your serving plate.

While the cake is baking and cooling, prepare the red wine fig topping. To a medium size saucepan over medium-heat, add the wine, orange juice, orange zest, sugar and a pinch of salt.

Bring the mixture to a simmer and add in the dried figs. Cook, stirring occasionally, until the figs have absorbed some of the liquid and the mixture becomes thick and syrupy. Scraping the bottom of the pan should leave a clear strip that holds for a few seconds. Remove the orange zest strips.

Set figs aside to cool and thicken slightly. Cover once cooled.

Make the mascarpone cream. In the bowl of a stand mixer with the whisk attachment, or using a hand mixer, stir the mascarpone with the honey just to loosen it up slightly.

With the mixer running on medium speed, pour in the heavy cream. Continue whisking just until the mixture is smooth and creamy. Do not over-whisk or you will curdle the cream.

Spread the mascarpone cream all over the top of the cake. Place the figs evenly across the surface, then drizzle with any remaining red wine reduction. Scatter some chopped pistachios across the top, if desired.