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