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Position a rack int he center of the oven and preheat the oven to 375F / 190 C. Lightly oil an 8 X 8-inch / 20 cm X 20 cm baking dish.
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In a medium bowl, combine the cornmeal, sugar, baking powder, baking soda, and salt.
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In a large bowl whisk together the orange juice, olive oil, and yogurt.
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Slowly add the cornmeal mixture to the orange juice mixture, stirring by hand with a wire whisk until smooth. Using a spatula, mix in the grated zest, raisins, and figs. Pour the batter into the prepared baking dish. Bake in the center of the oven until golden and set, about 40 minutes.
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Meanwhile, in a small saucepan, combine the honey, hot water, and orange peel and bring to a boil. Simmer over low heat for about 8 to 10 minutes to make a syrup.
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Remove the cake from the oven and prick the surface all over with a toothpick. Pour the hot syrup over the cake. Let it cool. Cut and serve.
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Note: to serve more artfully, place a scoop or two of vanilla ice cream or frozen yogurt in a large martini glass or other pretty glass or bowl. Cut the cornmeal cake into rectangular pieces about an inch / 2.5 cm wide and 2-3 inches / 5 - 7 1/2-cm wide. Place two cornmeal cake strips over the ice cream, garnish with Greek orange spoon sweet and sprinkle with a little confectioner's sugar.
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Serve.