In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy.
Add the eggs one at a time, followed by the hazelnut liqueur. Mixture will be very loose.
In a medium bowl, combine both flours and salt, and blend well.
Add flour mixture to butter and sugar and blend on low speed until well combined.
Pour batter into a large mixing bowl. Add nuts, figs, ginger, and orange peel, and using a rubber spatula, blend the mixture together.
Spray an individual bundtlette pan (with six 1-cup bundtlettes) with nonstick cooking spray.
Fill each bundtlette with slightly more than ½ cup of batter, spreading evenly with an offset spatula or knife.
Bake for 45 minutes or until a small knife inserted into a cake comes out clean. Repeat with the remaining batter, spraying the bundtlette pan again with nonstick cooking spray.
Cool in pan for about 10-15 minutes. Gently pry each bundtlette out of the pan with a small sharp knife. Allow the cakes to cool completely. Cakes will be firm.
Pour the 1 ½ cups of liqueur into a square baking pan. Place up to 4 cakes into liqueur and using a pastry brush, brush the liqueur over each cake, rotating the cakes so that the liqueur soaks in.
Wrap each cake in a square of aluminum foil and place in an airtight container. Refrigerate for up to a week.