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.