Lightly grease a 9 inch round pan, and line the bottom with parchment paper, arrange the figs on the bottom and drizzle the honey.
In a large mixing bowl, cream together the butter, the sugar, the lemon and orange zest until the mixture become pale and fluffy, then beat the egg yolks a little at the time.
Sift together the flower, baking soda and baking powder. Add a little to the cream mixture, beat well, and then beat in a spoonful of plain yogurt. Repeat this process until all the dry ingredients and the yogurt have been incorporated.
Whisk all the eggs whites in a grease-free bowl until they form stiff peaks. Stir half of the whites into the mixture, then pour the rest.
Pour the mixture over the figs in the pans, then bake for 1 ¼ hour until golden.
Turn out the cake onto a wire rack, and cool. Drizzle the honey and serve.
