Sometimes dessert can be the best part of the meal. Here at Culinaria we think this cake may just be one of the best. It is a Honey-Walnut Semolina Cake with Dried Mission Figs & Bittersweet Chocolate.
This is where the quality and authenticity of Chef Instructor Stephen shines through. After sampling 4 different California Chiantis, he knew that they did not compare in taste or quality to the Villa Pillo 1999 Cin Santo. So much so, that he brought in his personal bottle of wine for the class to enjoy with their dessert. The Instructors are not only skilled chefs but genuine people. All attendees adored this dessert wine. It brought flavors of orange peel, caramel, and cedar. This wine is from Tuscany and was oxidized for four years before it was ready to be served. Pairs excellent with any kind of chocolate.
Tips and tricks:
First, butter the bottom of the pan, place parchment paper down, and then butter the parchment paper. If you do this your cake will come right out of the pan when finished baking. Second, if you check the cake and it appears to be done on top but still needs to cook through the middle, simply place a baking sheet on the rack above the cake. This creates a tent for the cake that keeps the top from burning and circulates the heat through the middle. Third, feel free to make this cake a day early and refrigerate! We enjoyed leftovers the next day and can report that the cake takes on a denser, brownie-like texture, but is equally delicious.
Taste:
The cake appears to be very dense when it is first cut. However, as soon as you take a bite you will quickly realize this cake is very light and delicate tasting. The semolina flour keeps this cake light, the honey makes this very moist, and the figs paired with the chocolates add a sweet element that is delectable.
Recipe
Serves 8
1½ cups walnut pieces 1 cup semolina flour 1½ tsp. baking powder ½ tsp. salt 6 oz. unsalted butter at room temperature (¾ cup or 12 TBSP.) ½ cup honey ¼ cup sugar ¾ tsp. vanilla extract 3 lrg. eggs ⅓ cup dried Mission figs, chopped 12 oz. bittersweet chocolate, chopped 1. Adjust the rack in the oven to the center location, and preheat to 350 ºF. Butter a 9″ cake pan and fit the bottom with a piece of parchment paper. Butter the parchment and dust the entire cake pan with flour. Tap out any excess flour and set the pan aside. 2. Spread the walnuts on a sheetpan and toast in the oven for about 5 minutes, or until fragrant. When done, remove from the oven and let cool to room temperature. 3. Combine the toasted walnuts and semolina flour in a food processor and process until very fine. Add the baking powder and salt and pulse to combine. Set aside for later. 4. Using a stand mixer fitted with the paddle attachment, cream the butter, honey, and sugar until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and add the vanilla and mix to incorporate. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl. Beat in the nut mixture until blended. Stir in the figs and chocolate until just incorporated. 5. Spread the batter evenly in the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer the cake to a wire rack and let cool enough to handle the cake. Run a knife around the edge of the pan and invert the cake back onto the wire rack; peel off the parchment paper and let cool completely. Cut into wedges and serve with whipped cream or ice cream.
