Syrian Walnut-Semolina Cake with Figs and Chocolate

Name: Syrian Walnut-Semolina Cake with Figs and Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1 1/2 cups walnut halves (6 ounces); 1 cup semolina flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 sticks (½ tablespoons) unsalted butter, softened; 1/2 cup honey; 1/4 cup sugar; 3 large eggs, at room temperature; 1/2 teaspoon pure vanilla extract; 1/3 cup dried black Mission figs, finely chopped; 1/3 cup semisweet or bittersweet chocolate chips; Vanilla ice cream, for serving

Servings: persons

All-purpose flour, for dusting
1 1/2 cups walnut halves (6 ounces)
1 cup semolina flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (½ tablespoons) unsalted butter, softened
1/2 cup honey
1/4 cup sugar
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/3 cup dried black Mission figs, finely chopped
1/3 cup semisweet or bittersweet chocolate chips
Vanilla ice cream, for serving

1
Preheat the oven to 350.
2
Butter a 9-inch round cake pan.
3
Line the bottom of the pan with wax paper and butter the paper.
4
Flour the pan, tapping out the excess.
5
Spread the walnut halves in a pie plate and toast them in the oven for 9 minutes, until fragrant.
6
Let them cool completely.
7
In a food processor, process the walnuts with the semolina flour until finely ground.
8
Add the baking powder and salt and process until incorporated.
9
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.
10
Add the eggs one at a time, beating well between additions.
11
Add the vanilla extract.
12
At low speed, beat in the semolina flour mixture.
13
Add the chopped figs and chocolate chips and beat at low speed until evenly distributed or fold them in with a spoon.
14
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.
15
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
16
Peel off the wax paper and invert the cake onto a large serving plate.
17
Cut the cake into wedges and serve with the vanilla ice cream.

1329

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: All-purpose flour, for dusting, 1 1/2 cups walnut halves (6 ounces), 1 cup semolina flour, 1 1/2 teaspoons baking powder, and more.

Yes, Syrian Walnut-Semolina Cake with Figs and Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!