Honey & fig tiramisu cake

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PHOTO: Magazine Features
PHOTO: Magazine Features

Grease a 8cm deep, 18cm round springform pan; line base and side with three layers of baking paper, extending the papers 5cm above the edge. 

1. Finely grate 2 teaspoons rind from oranges. Squeeze juice from oranges – you’ll need ½c of juice. 

2. Beat the egg yolks, sugar, honey and grated rind in a small bowl with an electric mixer for 5 minutes or until thick and creamy. Transfer the mixture to a medium-size bowl and fold in of the mascarpone. Beat the thickened cream in a medium-size bowl with an electric mixer until firm peaks form, then gently fold into the mascarpone mixture. 

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