Preheat oven to 160ºC /325ºF/Gas mark 3

Grease a 23cm/9inch round, loose-bottom cake tin

Put the hazelnuts in a dry, heavy-bottomed saucepan and set over a medium heat to toast for around 5 minutes, shaking every so often to make sure they don't burn

Tip out onto a clean tea towel and rub vigorously to remove the skins

Using a mini food processor or similar, finely grind the hazelnuts and set aside

Cream together the butter and caster sugar until pale and fluffy

In a small measuring jug, gently whisk the eggs before adding them to the butter & sugar in three stages, mixing after each addition

Add the ground hazelnuts, almonds, vanilla and grated nutmeg

Gently fold in the flour until just combined

Spoon the mixture into the greased cake tin and level out with a spatula

With a pair of scissors, remove the hard stalk from the figs and press each gently into the mixture

Sprinkle the top of the cake with a little caster sugar

Bake for 40 minutes until a skewer inserted comes away clean

Cool in the tin on a wire rack for a few minutes

Dilute the honey with the teaspoon of hot water

Poke a few holes in the cake whilst it's still warm and spoon over the syrup evenly over the top

Remove from the tin, dust with icing sugar and a few chopped, toasted hazelnuts and serve warm with mascarpone or Greek yoghurt and a nice cup of tea!