F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Semolina Cakes with Fig Compote
© Anna Williams

Semolina Cakes with Fig Compote

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: makes two 9-inch cakes
  • MAKE-AHEAD

Cakes

  1. 2 1/2 cups all-purpose flour
  2. 1 1/2 cups semolina (see Note)
  3. 2 cups sugar
  4. 2 tablespoons baking powder
  5. 1 1/2 teaspoons kosher salt
  6. 8 large egg whites
  7. 2 cups whole milk
  8. Finely grated zest of 2 oranges
  9. 2 teaspoons pure vanilla extract
  10. 2 sticks (1/2 pound) unsalted butter, melted

Fig Compote

  1. 1 pound dried Black Mission figs, stems trimmed
  2. 2 cups full-bodied red wine
  3. 1/2 cup fresh orange juice
  4. Four 3-inch strips of orange zest removed with a vegetable peeler
  5. 1/2 vanilla bean, split lengthwise and seeds scraped
  6. 1/2 cup honey
  7. Sweetened whipped cream, for serving
  1. Preheat the oven to 325°. 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. In a large bowl, whisk the flour with the semolina, sugar, baking powder and salt. In a small bowl, whisk the egg whites with the milk, finely grated orange zest and vanilla extract. Add the liquid ingredients to the semolina mixture and, using an electric mixer, beat at low speed until combined. Beat in the melted butter.
  2. 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. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Invert the cakes onto plates.
  3. In a medium saucepan, bring the figs, wine, orange juice, orange zest, vanilla bean and seeds and honey to a boil. Simmer over moderately low heat until the figs are plumped and the liquid is slightly reduced, 1 hour. Using a slotted spoon, transfer the figs to a cutting board, slice in half, then return them to the syrup.
  4. Peel the parchment paper off the cakes and invert them onto plates. Cut into wedges and serve with the fig compote and whipped cream.
Make Ahead The cakes can be wrapped tightly in plastic and stored at room temperature for up to 2 days. The compote can be refrigerated for up to 1 week. Notes Semolina (coarsely ground durum wheat) is available in specialty markets.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.