Arrange a rack in the middle of the oven and heat the oven to 350°F (180°C). Line the bottom of an 8 or 9-inch springform pan with parchment paper. Coat the paper and sides of the pan well with nonstick spray.

Prep cake mixture: Separate 4 large eggs by placing the egg whites in the bowl of a stand mixer (or medium bowl if using an electric hand mixer or whisking by hand) and the yolks in a separate large bowl.

To the bowl with the egg yolks, add the granulated sugar and vanilla extract and stir with a wooden spoon or sturdy rubber spatula until well-combined and no streaks of yolk remain. Add the almond flour, baking powder, and kosher salt. Stir until the almond flour is moistened and the mixture is just combined (some lumps are fine).

Beat the egg whites on medium-high speed with the whisk attachment until stiff peaks form, 2 to 3 minutes (about 5 minutes by hand). Transfer 1/3 of the egg whites to the batter and stir (this lightens the batter). Add the remaining egg whites and gently fold until just combined, evenly moistened, and with no streaks of egg whites. The batter will not be completely smooth; do not overmix. Transfer the batter to the prepared pan and gently spread out to an even layer.

Cut the fresh figs in half lengthwise.

Arrange the fig halves cut-side up in a single layer on top of the batter. Sprinkle with the cinnamon and the remaining 2 teaspoons of granulated sugar.

Bake 25 to 30 minutes until the edges of the cake have begun to pull away from the sides of the pan, the top is golden-brown, and a toothpick inserted into the center comes out clean. While the cake is baking, make the lentil soup.

Prep vegetables for the soup per instruction above.

Make lentil soup: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion, carrot, celery, and garlic until they start to soften. Stir in the broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for 30 - 40 minutes until lentils are soft and the soup builds flavor. Add more broth if needed.

Finish cake: Once the cake is baked, place the pan on a wire rack and let cool for 15 minutes. Run a knife around the cake to loosen it, then release the sides of the pan. Cut into slices warm or at room temperature, drizzle with honey, if desired.

Wrap the remaining cake tight for tomorrow's breakfast.