Preheat the oven to 350 degrees F.
Prep a 9-inch springform pan by greasing the pan with butter or oil and lining the bottom with parchment paper.
Separate the egg yolks and whites while the eggs are cold (it’s easier to separate that way) and then bring them to room temperature.
In a medium bowl, beat the egg whites with a hand or stand mixer until soft peaks form. Then add ¼ cup of granulated sugar and a pinch of salt and beat to stiff peaks. Set aside.
In a separate large bowl, whisk together the egg yolks with remaining ½ cup granulated sugar.
Then add orange juice, orange zest and vanilla and whisk to combine.
Lastly, add cardamom, salt and flour and mix just until combined and no lumps remain.
Gently fold the egg whites into the almond flour mixture just until combined, careful not to over mix.
Pour the batter evenly into your prepped cake pan.
Top evenly with sliced California Dried Figs and sprinkle almonds along the boarder.
Bake for 45-50 minutes or until golden brown and a cake tester comes out clean.
Let the cake cool for 15 minutes and then remove the pan sides and cool completely.
Slice using a serrated knife to easily slice through the fig pieces.
Store leftovers at room temperature for up to 3 days.