Preheat oven to 350F Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.

Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. I do this in my stand mixer fitted with the balloon attachment.

Fold the ground walnuts into the mixture.

Whip the egg whites to medium peaks. I always add cream of tartar to help stabilize my egg whites, but that's optional. Note: if you re-use your stand mixer be sure to wash out the bowl and whisk really well with hot soapy water...any traces of oil or grease will prevent your egg whites from whipping well.

Gently fold the egg whites into the batter. I like to fold one scoop of whites into the batter, and then pour the batter into the bowl with the egg whites...it seems to blend up easier that way.

Once your batter is smooth without large streaks or lumps of egg white remaining, turn into your pan and smooth out.

Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.

Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn't separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.

Let cool before decorating with the figs, walnuts, and powdered sugar.