Preheat oven to 350F.

Grease a 9-inch springform cake pan (if you don't have one just use an 8in or 9-inch cake pan) with nonstick spray and line the bottom of the cake pan with parchment paper and set to the side.

In a large bowl combine all your wet ingredients into the bowl and beat until well combined.

(A helpful tip, measure ⅓ cup honey after you measure the olive oil, it's easier to get the honey to come out)

Add lemon zest and orange zest into another large bowl and add in the sugar. With your fingers rub the zest with the sugar to release the oil in the zest. If you choose to do a blended citrus zest divide it with half lemon zest and orange zest.

Measure out the dry ingredients and add it to the sugar zest mixture, whisk until dry ingredients are fully combined.

Add the flour mixture to the wet ingredients and then mix until there are no more dry ingredients.

Scrape the sides and bottom of the bowl with a rubber spatula to ensure that everything has been thoroughly mixed in.

Pour the honey olive oil cake batter into the prepared pan and bake in preheated oven for 45-50 minutes or until golden brown and a toothpick inserted in has crumbs sticking to it.

Allow the cake to cool before removing the cake from the springform pan and then transfer to a cooling rack to allow the cake to fully cool for 30-40 minutes before frosting the cake.

In a medium saucepan with water in it filled about ⅓ of the way, put it on the stove and turn the heat to medium low heat.

With a heat proof safe bowl place on top of the saucepan and add the butter, mascarpone cheese, honey and heavy cream. (Make sure that the water in the pot is not directly touching the bottom of the bowl and that there is always water in the pot)

Heat the mascarpone mixture until all the ingredients have combine, which should take about 5-10 minutes.

Place the mixture into the fridge to allow it to cool for 25 minutes. Once cool, whip the mixture with an electric hand mixer or stand mixer until it forms medium to stiff peaks.

Place Honey olive oil cake on a serving plate and with a spatula lather the honey mascarpone frosting on top of the cake and then dress the cake with fresh ripe figs and a drizzle of honey syrup.

Enjoy the cake or set the cake in the refrigerator to let the flavors mend before serving.