Preheat oven to 350º F.
Lightly rub a spring form pan with butter.
In a large bowl, beat the egg yolk with the sugar.
Add in the gluten free flour, one tablespoon at a time.
Mix in the yogurt and lemon zest.
Add in the orange blossom water. If you can't find this, you can do what I did. Add ½ teaspoon orange extract and 1 teaspoon of water.
With an electric mixer, beat egg whites until they are still and come to stiff points.
Gently blend the meringue mixture into the batter.
Pour into spring form pan and lay fig sections on top.
Bake for 50 minutes, or until top is browned.
Let the cake cool before serving.