FIG & HONEY TRAY CAKE

Olive oil, for greasing

1 quantity of yoghurt and olive oil batter, below Finely grated zest 2 oranges 12 figs, plus extra to serve (optional) 3 tbsp honey 150ml orange juice YOGHURT & OLIVE OIL BATTER 4 eggs 180g caster sugar 1 vanilla bean, split, seeds scraped, or 1 tsp vanilla bean paste 80ml olive oil 140g Greek yoghurt 250g self-raising flour, sifted

1 Preheat your oven to 180°C and grease and line a 30cm x 20cm baking dish with baking paper.

2 BATTER Whip eggs and sugar in a large bowl until fluffy. Mix in vanilla, oil, yoghurt and zest of 1 orange, then slowly incorporate flour until combined, taking care not to overmix.

3 Pour batter into prepared dish. Cut figs in half and arrange them, cut-side up, on batter, so they overlap slightly. Bake for 30-35 mins or until golden brown and a skewer inserted in the centre of the cake comes out clean. Cool in the dish for 10 mins.

4 While cake is baking, combine honey, orange juice and remaining orange zest in a small saucepan and stir for 6-8 mins over medium heat until slightly thickened.

5 Brush syrup over cake while it is still warm. Serve warm or at room temperature with extra figs on the side, if desired.