Preheat the oven to 350°F. Butter or grease a loaf pan. Dust with flour, tap out the excess, and set aside.
Sift the flour, baking powder, salt and sugar into a large mixing bowl and set aside.
In a separate bowl, whisk the egg yolks, whole egg, cream and almond extract together.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, half of the wet ingredients and the dry ingredients. Mix on low speed and beat until the mixture is incorporated.
Then, add the remaining egg mixture and anise seeds and beat until well combined, another two to three minutes.
Pour the batter into the baking pan and bake for about 30-40 minutes or until the loaf has turned golden brown and a toothpick comes out clean when inserted.
Transfer the cake to a wire rack to cool for 20 minutes before removing the cake from the pan.
To make the glaze, add the powdered sugar, softened butter, almond extract, salt and milk to a bowl and whisk until the ingredients are well combined. When the cake is cool, pour the glaze over the top and allow to sit until it cools.
Place the figs, skin side down, on a parchment lined baking sheet, drizzle with honey and roast for 10-15 minutes at 350°F.
To assemble the cake, pour the glaze over the top and decorate with the roasted figs and a drizzle of honey.
