Place the ingredients for the base into a bowl and knead until well a smooth dough forms. Form the dough into a ball, wrap it in cling film and refrigerate for 30 minutes.
In the meantime prepare the pudding. Mix 5 tablespoons of the almond milk with the cornstarch and 2-3 tablespoons of sugar until smooth. Pour the rest of the milk and the sugar into a pot and bring to a boil. Carefully cut open the vanilla pods and scrape the seeds into the boiling milk. Now stir in the milk-cornstarch mixture, and while stirring constantly bring everything to a boil again. Transfer the pudding into a bowl, cover directly with cling film and allow to cool.
Preheat the oven (electric 200°C / circulated air 180°C). Grease a spring form pan (ca. 20 cm) and lightly dust with flour. Roll the dough out on a lightly floured work surface, before pressing it into the spring form pan, ensuring to create a 1cm high edge.
To create the filling, take your cooled pudding and cream it with the margarine. Now add the sugar and cream again. Mix in the flour, ground almonds and salt, and mix until a smooth batter forms. Pour the batter onto the base and spread evenly. Cut the figs into eighths and place on top of the filling.
Bake the cake for ca. 45 minutes. Remove it from the oven, and allow to cool for at least one hour before slicing.
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