Caramelized Fig Cake With Lemon Anglaise Recipe

• 1 c. soy lowfat milk
• 7/8 c. coconut lowfat milk
• 1/4 c. light agave nectar (available at Whole Foods markets) Grated zest of 1 lemon
• 1/4 tsp pure vanilla extract
• 1/4 tsp lemon extract
• 2 tsp freshly-squeezed lemon juice
• 1 1/2 tsp arrowroot
• 1 pch turmeric
• 1 pch salt
• 3 Tbsp. canola oil, plus
• 1 tsp canola oil
• 1 1/2 tsp Sucanat (a brand-name unrefined, granulated sugar)
• 3 c. fresh black Mission figs - (abt 18) thinly sliced
• 1/4 c. blanched sliced almonds
• 1 c. unbleached white flour
• 1/4 c. whole-wheat pastry flour
• 1 1/2 tsp baking pwdr
• 1/4 tsp baking soda
• 1/4 tsp egg replacer (available in natural foods stores)
• 1/4 tsp salt
• 1/2 c. almond lowfat milk (available in natural foods stores)
• 5 Tbsp. light agave nectar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1 1/2 Tbsp. freshly-squeezed lemon juice
• 1 1/2 Tbsp. dry sherry Zest of 1 lemon finely minced Lemon Anglaise (listed above)

1. For the Lemon Anglaise: Whisk all of the ingredients together in a small saucepan till the arrowroot is dissolved.
2. Place over medium heat and simmer till slightly thickened, about 7 min.
3. The mix does not need to boil.
4. Remove from heat and let the lemon zest steep for 10 min.
5. Strain the mix through a fine-mesh strainer.
6. Let it cold, uncovered, in the refrigerator.
7. You can store it, covered, in the refrigerator for up to one week.
8. (
9. Makes about 1 1/2 c..)
10. For the Fig Cake: Brush a 9-inch round cake pan with 1 tsp.
11. of the canola oil, and line it with parchment paper.
12. Sprinkle the Sucanat onto the parchment and top with the sliced figs, fanning them out decoratively.
13. Heat the oven to 350 degrees.
14. Using a spice grinder or possibly food processor, grind the almonds to a meal.
15. Place in a bowl.
16. Sift the white flour, pastry flour, baking pwdr, baking soda, egg replacer and salt into the bowl.
17. In a separate bowl, whisk the almond lowfat milk, agave, remaining 3 Tbsp.
18. of canola oil, vanilla extract, almond extract, lemon juice, sherry and lemon zest.
19. Pour the wet ingredients into the almond mix and whisk just till smooth.
20. Pour the mix on top of the figs in the prepared pan.
21. Carefully smooth out the batter with a spatula (being careful not to disturb the fan of figs on the bottom of the pan).
22. Bake for 35 to 40 min, till the top is lightly browned and a toothpick or possibly small knife inserted in the center of the cake comes out clean.
23. Let it cold in the pan for 10 min and then invert it onto a serving plate.
24. Remove parchment paper.
25. (You can store, wrapped tightly, in the refrigerator for up to 2 days.
26. After 2 days, you will need to rewarm it for the best flavor.)
27. To serve, cut the cake into 8 pcs.
28. Spoon some of the lemon sauce on each plate and place a slice of hot cake on top.
29. This recipe yields 8 servings.

soy lowfat milk, coconut lowfat milk, light agave, vanilla, lemon, lemon juice, arrowroot, turmeric, salt, canola oil, canola oil, sugar, fresh black, almonds, unbleached white flour, wholewheat pastry flour, baking pwdr, baking soda, egg, salt, almond lowfat milk, light agave, vanilla, almond, freshlysqueezed lemon juice, sherry

Taken from cookeatshare.com/recipes/caramelized-fig-cake-with-lemon-anglaise-99963 (may not work)