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flour walnut halves flour baking powder salt unsalted butter honey sugar eggs vanilla mission figs chocolate chips vanilla ice cream
Viewed: 25 - Published at: 9 years agoIngredients
- All-purpose flour, for dusting
- 1 1/2 cups walnut halves (6 ounces)
- 1 cup semolina flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup honey
- 1/4 cup sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/3 cup dried black Mission figs, finely chopped
- 1/3 cup semisweet or bittersweet chocolate chips
- Vanilla ice cream, for serving
Method
- 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.
- Spread the walnut halves in a pie plate and toast them in the oven for 9 minutes, until fragrant.
- Let them cool completely.
- In a food processor, process the walnuts with the semolina flour until finely ground.
- Add the baking powder and salt and process until incorporated.
- 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 one at a time, beating well between additions.
- Add the vanilla extract.
- At low speed, beat in the semolina flour mixture.
- Add the chopped figs and chocolate chips and beat at low speed until evenly distributed or fold them in with a spoon.
- Scrape the 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 turn it out onto a wire rack to cool completely.
- Peel off the wax paper and invert the cake onto a large serving plate.
- Cut the cake into wedges and serve with the vanilla ice cream.
