Figgy Breakfast Traybake

Preheat the oven to 180°C (350°F) and line an ovenproof dish with baking paper.
Set aside the 4 firmest figs and roughly chop the remaining 8 figs.
Don't worry if they become soft and jammy; that's what you want.
In a large bowl, mix together the ground almonds, baking powder, cinnamon, sugar, and orange zest.
In a separate bowl, whisk the eggs and then add the vanilla, orange juice, and melted butter.
Combine the wet mixture and the chopped figs with the almond mixture and fold to combine.
Pour the mixture into a 20x26cm (8x10 inch) brownie tin or ovenproof dish and level the top with the back of a spoon.
Slice the reserved figs and arrange them on top of the batter.
Bake in the oven for 50-60 minutes, or until a skewer inserted into the center comes out mostly clean with no more than a few crumbs.
The top should be golden brown, and the middle should be firm.
Allow the cake to cool slightly before serving, and make sure it cools completely before transferring it to an airtight container.
It will keep well for up to 4 days.