Syrian Walnut Semolina Cake
Semolina cake with walnuts, figs, honey and vanilla
Plain Flour, For dusting
1 1/2 Cups Walnut Halves
1 Cup Semolina Flour
1 1/2 Tsps Baking Powder
1/2 Tsp Salt
3/4 Tblsp Unsalted Butter, Softened
1/2 Cup Honey
1/4 Cup Sugar
3 Large Eggs
1/2 Tsp Pure Vanilla Extract
1/3 Cup Dried Figs, finely chopped
- Preheat the oven to 175c.
- Butter a 9-inch round cake pan and 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 hand-held 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 then add the vanilla extract.
- At low speed, beat in the semolina flour mixture then add the chopped figs 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 or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, and 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.