Preheat oven to 350°. Spray two 8-inch round cake pans with vegetable oil spray.
In medium bowl, sift together flour, salt and baking powder. Set aside. In large mixing bowl, cream butter with sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs. Divide into prepared cake pans. Bake at 350° for 30 minutes, or until toothpick inserted into center comes out dry.
To make filling: In saucepan, combine brown sugar, water, lemon juice and 2 cups figs. Bring to boil. Reduce heat to simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
A moist cake made with fresh figs.