Baking a cake mixture in a tart tin produces something dinner-party worthy without faffing with pastry. Make sure your figs are nice and ripe.

Method

• Preheat oven to 160°C. Lightly grease a fluted loosebottomed tart tin of between 24 - 28cm in diameter.
• Place the butter, sugar, honey, orange zest and vanilla essence in the bowl of an electric mixer and beat for 6 - 8 minutes, or until fluffy.
• Add the beaten eggs, a third at a time, beating well after each addition.
• Add the ground nuts and sift in the flour and baking powder. Fold in the chopped pistachio nuts to combine then spoon into the tart tin and gently smooth the top.
• Arrange the figs in the almond filling, pressing down slightly.
• Bake for 35 - 45 minutes, or until golden and springy when pressed lightly with your finger.
• While still hot, brush with the extra honey and scatter with the chopped pistachios.
• Just before serving, arrange the fresh figs on top, if using and sprinkle with a few more chopped pistachios.