Preheat oven to 180 degrees C. Grease and line two 20cm round cake tins with baking paper.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond essences and the 1 cup of chopped figs.
Divide into the two cake tins. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the centre comes out dry.
To make the filling: while the cake is cooking, combine the 2 cups figs, brown sugar, water and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
Very yummy, but quite dense cake. The filling is lovely. I had a bunch of figs that were on the way out and it was perfect for using them all up. I didn't use 2 cake tins though (only had one), just cut the cake in half, however would recommend baking for a little longer if you do this. - 26 Mar 2010