Pre-heat oven to 350F (180C). Grease and flour a 9½-10 inch (24 cm) bundt pan.
In a medium bowl whisk together the flour, salt and baking powder. Set aside.
In the mixing bowl beat the eggs, yolk and sugar until creamy 2-3 minutes. Add the oil and beat to combine. Alternately add the dry ingredients and the milk. Fold in the chopped nuts and figs. Transfer to the prepared bundt pan. Sprinkle the top with the sliced almonds and Demerara or granulated sugar.
Bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan, then move to a plate. Enjoy!
Notes
Ciambellone will keep well as long as its wrapped in plastic wrap. Store it at room temperature for several days. Freeze the cake when it is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving.