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1
Preheat the oven to 325.
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2
Butter the bottoms and sides of two 9-inch round cake pans and line the bottom of the pans with rounds of buttered parchment paper.
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3
In a large bowl, whisk the flour with the semolina, sugar, baking powder and salt.
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4
In a small bowl, whisk the egg whites with the milk, finely grated orange zest and vanilla extract.
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5
Add the liquid ingredients to the semolina mixture and, using an electric mixer, beat at low speed until combined.
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6
Beat in the melted butter.
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7
Pour the batter into the prepared cake pans and bake for 35 minutes, or until the cake tops are golden brown and lightly cracked and a toothpick inserted in the center of each cake comes out clean.
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8
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
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9
Invert the cakes onto plates.
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10
In a medium saucepan, bring the figs, wine, orange juice, orange zest, vanilla bean and seeds and honey to a boil.
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11
Simmer over moderately low heat until the figs are plumped and the liquid is slightly reduced, 1 hour.
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12
Using a slotted spoon, transfer the figs to a cutting board, slice in half, then return them to the syrup.
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13
Peel the parchment paper off the cakes and invert them onto plates.
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14
Cut into wedges and serve with the fig compote and whipped cream.
