Ingredients:
1 cup walnut halves
3/4 cup semolina flour
1 cup all-purpose flour
1+ 1/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon butter softened
1/4 cup honey
1/4 cup sugar
3 eggs
1/2 teaspoon pure vanilla
1/2 cup Mission figs finely chopped
1/4 cup semisweet or bittersweet chocolate chips
Preparation:
1- Preheat the oven to 300°
2- 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.
3- Spread the walnut halves in a pie plate and toast them in the oven for 9 minutes, until fragrant. Let them cool completely.
4- Combine process the walnuts with the semolina flour until finely ground. Add the baking powder and salt and process until incorporated.
5- Using a hand held electric mixer to beat the butter with the honey and sugar at medium speed until fluffy, in a large bowl, about 3 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla extract. Then beat in the semolina flour mixture.
6- Add the chopped figs and chocolate chips and beat at low speed until evenly distributed or fold them in with a spoon.
7- Scrape the batter into the prepared pan and bake the cake on the middle rack of the oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
8- Let the cake to cool completely. Peel off the wax paper and invert the cake onto a large serving plate.
H.Zoghib