Prep by greasing a 9-inch round cake pan & preheat the oven to 350 degrees.
Brown butter in a saucepan and cook until browned and nutty in fragrance. Set aside in a clean bowl freshly brewed espresso and let cool while getting other ingredients ready.
Blend eggs, heavy cream, almond extract and the brown butter/espresso mixture, from above, completely in a medium bowl.
In a new clean bowl whisk dry ingredients until combined. Add wet ingredients to dry and blend together with an electric hand mixer.
Once combined pour into an oiled 9-inch pan and place in the oven. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
While the cake is baking blend together all frosting ingredients until well combined. (butter and cream cheese should be at room temperature if not heated in the microwave for 30 sec at a time)
Once the cake is done baking let cool in the pan for 15 min and transfer to the cooling rack for another 15.
Add Frosting to the top of the cake adding in a large spoon fulls of fig jam and using a knife or rubber spatula to blend to make a stunning and tasty marble effect. Add Fresh figs and drizzled honey on top for an even prettier and tastier cake and Enjoy!
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