This is a not an usual kind of cake. I have to say that so far in my baking expedition, this one is the one with a few unexpected ingredients brought together; the kinds that will make you wonder what it is going to the like and the combination of flavors and texture will take you surprise once you have taken a bite.
I had bookmarked this recipe of Chris Hanna from Food and Wine a couple of years back and did not bake it till very recently. There is nothing not to love about figs and chocolate though I never have combined the two together. The recipe mentions that the “…cake is Hanna’s riff on a baklava-like Syrian pastry made with semolina, honey and walnuts“. – a love at first sight for me; it had the word “baklava” in it. Did it taste like baklava? Not at all; the cake’s texture is complex, moist but but not sticky, crumbly but did not fall apart. At every little bite you will be reminded that it is not an everyday cake. The grainy texture of the semolina and the ground walnuts make a strong but lovely presence.
- All-purpose flour,
- 1 cup walnut halves
- 3/4 cup semolina flour
- 1+ 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick butter (8 tablesoons) ,
- 1/4 cup honey
- scant 1/4 cup sugar
- 2 large eggs,
- 1/2 teaspoon pure vanilla extract
- 1/2 cup dried black (like Mission figs),
- 1/4 cup semisweet or bittersweet chocolate chips