Sticky chocolate fig cake

Preheat the oven to 170ºC, gas mark 3. Grease and line the base of a round 23cm springform cake tin.

Put the milk, oil or melted butter and eggs in a large bowl and beat together with an electric handheld mixer. Add the cake mix and whisk again for 2 minutes until creamy and well blended. Spoon into the prepared tin and level the top.

Halve the figs and lay them cut-side up on top of the cake mix, but don’t press them in. Bake for 30-35 minutes until the cake is risen and a skewer comes out clean.

Meanwhile, zest the orange into long thin strips using a zester tool. Put the strips into a small microwave-safe bowl, add 2 tbsp orange juice and the honey, then cook on high for 30 seconds. Stir well, then spoon this over the hot cake while it’s still in the tin. Leave the cake to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.