Preheat the oven to 350 degrees F. Grease a 7-inch springform pan, and line bottom with parchment paper.
Beat sugar butter together with a stand or hand mixer, until light and fluffy, about 4-5 minutes.
Add the eggs, one at a time. Then pour in the flours and blend well.
Pour bater in prepared pan and bake for 40 minutes, until still moist, but golden and baked through.
Remove from oven and let cool. Open springform, and put on cake stand. Top with figs, and drizzle with a 1/4 cup of raw honey.
Notes
The original recipe bakes this in an 8-inch springform pan, but I used a 7-inch to make it a bit taller. Store finished cake in the refrigerator. I actually like this cake a little better each day it sits, served cold.