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
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
The cake can be stored in an airtight container at room temperature for up to 3 days...
The deep rich Chocolate flavor pairs well with our Bismark Zinfandel. Our Bismark Zinfandel is a hearty Zin that showcases heady aromas of spicy boysenberry, raspberry and mocha. This wine is bright medium ruby in color and has a polished, supple mouth feel with big but fine tannins and a creamy balanced finish. Aged in new American, then new French oak barrels for 26 months total.