Instruction

• Heat oven to 160C/140C fan/gas 3
• Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin
• Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work)
• Bake for 10 mins until crisp
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time
• Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp
• Spread over the biscuit base, cover loosely with foil and cook for 1 hr
• Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle
• Leave to cool
• Can be kept in the fridge for up to 2 days
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it