Syrian Walnut Semolina Cake With Figs And Chocolate
|All-purpose flour||4 Tablespoon (For Dusting)|
|Walnut halves||1 1⁄2 Cup (24 tbs)|
|Semolina flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Unsalted butter||12 Tablespoon, softened (1 1/2 Sticks)|
|Honey||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 Large (At Room Temperature)|
|Pure vanilla extract||1⁄2 Teaspoon|
|Dried black mission figs||1⁄3 Cup (5.33 tbs), finely chopped|
|Semisweet chocolate chips/Bitter sweet chocolate chips||1⁄3 Cup (5.33 tbs)|
|Vanilla ice cream||1 Pint (For Serving)|
1. Preheat the oven to 350° Butter a 9-inch round cake pan. Line the bottom of the pan with wax paper and butter the paper. Flour the pan, tapping out the excess.
2. Spread the walnut halves in a pie plate and toast them in the oven for 9 minutes, until fragrant. Let them cool completely.
3. In a food processor, combine the walnuts and semolina flour and pulse to a finely ground meal; do not overprocess. Add the baking powder and salt and process until just incorporated.
4. In a large bowl, using a handheld electric mixer, beat the butter with the honey and sugar at medium speed until fluffy, about 3 minutes. Add the eggs 1 at a time, beating well between each addition. Beat in the vanilla. At low speed, beat in the semolina and walnut mixture. Add the chopped figs and chocolate chips and beat at low speed just until evenly distributed, or fold them in with a spoon.
5. Scrape the cake batter into the prepared pan and bake the cake on the middle rack of the oven for 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully run a thin-bladed knife or offset spatula around the side of the pan to loosen the cake and turn it out onto a wire rack; let cool completely. Gently peel off the wax paper and invert the cake onto a large serving plate. Cut the walnut-semolina cake into wedges and serve with the vanilla ice cream.