Center a rack in the oven and warm to 350°F. Lightly oil a 9-inch fluted tart pan or round cake pan and cover the bottom with parchment paper.
In a medium basin, combine almond flour, all-purpose flour, cinnamon, baking soda, and salt. Break up almond flour clumps with the whisk.
Whisk Greek yogurt, olive oil, honey, and eggs in a large bowl until mixed.Fold the flour mixture into the yogurt mixture with a silicone spatula until smooth.
Add batter to pan and smooth top with spatula. Sprinkle the figs on the cake and softly push them into the batter. Sprinkle sliced almonds and granulated sugar on top.
Place the tart pan on a baking sheet and bake for 35–40 minutes, or until a wooden skewer inserted into the middle comes out clean. Top of cake should be golden brown, sides should peel away from pan.
The cake should cool entirely in the pan on a wire rack. If your tart pan has a false bottom, press the bottom to remove the cake from the edge, then gently put it onto a platter.
In a cake pan, slide a butter knife down the edge and delicately remove the cake to a dish.Slice and serve the cake at room temperature with more figs, Greek yogurt, and honey once it cools.