4 Tablespoons butter, melted, plus butter for greasing pan
Heat oven to 375 degrees F/ Butter a 9-inch fluted tart pan or pie pan; set aside. Put almond flour, 1/4 cup sugar, flour, baking powder, cinnamon and salt in a bowl and stir to combine.
In a mixing bowl, whisk together eggs, melted butter, honey and almond and vanilla extracts. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with Demerara sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.