Preheat oven to 200°C/400°F/180°C fan/Gas 6. Butter a round gratin or brownie dish (about 20cm diameter).
In a large bowl, whisk the butter and sugar together and when light and creamy, whisk in the eggs, ground almonds and cornflour until well mixed together.
Pour the mixture into the gratin dish and press in 2 sliced figs and half of the raspberries.
Bake for 20 minutes and set aside to cool.
When cool, decorate with a chopped fig, the rest of the raspberries and dust with icing/confectioner's sugar. Add a few macarons for that finishing touch.
Notes
Serve at room temperature, not cold. Delicious next day for breakfast! And if you want that extra few dollops to make a figgy pudding, then top with tiny spoonfuls of fig jam.