Preheat the oven to 180°C or 160°C for fan-assisted. Grease a Le Creuset 24cm Springform Cake Tin or line it with baking paper.

For the honey base, mix together the soft butter, brown sugar, honey, orange zest, vanilla extract and espresso powder in a food processor or using a hand mixer. Gradually add eggs and beat until fluffy.

In a second bowl, mix the flour and baking powder well, add to the frothy mixture and stir briefly. Fold in the ground walnuts. Pour the batter into the prepared Springform Tin and bake in a preheated oven for 30 to 40 minutes.

It is best to carry out a skewer test (if there is still dough sticking to the skewer when it is removed, the cake should remain in the oven. If the skewer is clean, the cake is ready).

For the decoration, add the sugar to the water and boil until the sugar starts to brown slightly. Add the walnuts, reduce the heat and toss the walnut halves in the caramel, stirring constantly, until a nice caramel coating has formed. Let the walnuts cool down individually on a piece of baking paper.

For the mascarpone cream, whip the cream in a bowl and mix with honey, orange zest and vanilla extract. Gently fold in the mascarpone.

Remove the cake from the oven and allow it to cool down. Spread the topping generously over the cooled cake. Decorate the cake with fig wedges and caramelised walnuts.

Tip: The cake tastes best slightly warm from the oven. Spread the cream on the base just before serving.