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.

In a medium bowl, combine the cornmeal, sugar, baking powder, baking soda, and salt.

In a large bowl whisk together the orange juice, olive oil, and yogurt.

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.

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.

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.

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.

Serve.