Preheat oven to 320 degrees F.
Whip the egg whites on medium-high speed using either a hand-held or stand mixture until stiff peaks form. Set aside.
Combine sugar and butter and beat until light and fluffy. Scrape the bowl. Add in the yolks and beat. Then add in the ricotta and beat on low until everything is well incorporated.
Slowly beat in the almond flour, corn meal, salt, and vanilla extract until batter comes together.
Using a silicon baking spatula, gently fold in the egg whites until fully combined. Be sure not to beat these as they need to keep their “airy” texture to make your cake nice and fluffy!
Pour the batter into a greased 9 inch cake pan and place the figs on top, face up, pushed into the batter slightly.
Bake for 35-45 minutes, until a toothpick comes out clean.
Remove and allow to cool for 30 minutes before carefully flipping out of the pan.
Mix the ingredients for the glaze together and drizzle over the cake!