Caramelized Fig Cake With Lemon Anglaise

By á-174942

Ingredients

• LEMON ANGLAISE:
• 1 cup soy milk
• 7/8 cup coconut milk
• 1/4 cup light agave nectar (available at Whole Foods markets)
• Grated zest of 1 lemon
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon lemon extract
• 2 teaspoons freshly-squeezed lemon juice
• 1 1/2 teaspoons arrowroot
• 1 pinch turmeric
• 1 pinch salt
• FIG CAKE:
• 3 tablespoons canola oil, plus
• 1 teaspoon canola oil
• 1 1/2 teaspoons Sucanat (a brand-name unrefined, granulated sugar)
• 3 cups fresh black Mission figs - (abt 18) thinly sliced
• 1/4 cup blanched sliced almonds
• 1 cup unbleached white flour
• 1/4 cup whole-wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon egg replacer (available in natural foods stores)
• 1/4 teaspoon salt
• 1/2 cup almond milk (available in natural foods stores)
• 5 tablespoons light agave nectar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 tablespoons freshly-squeezed lemon juice
• 1 1/2 tablespoons dry sherry
• Zest of 1 lemon finely chopped
• Lemon Anglaise (listed above)

Details

Servings 8

Preparation

Step 1

For the Lemon Anglaise: Whisk all of the ingredients together in a small saucepan until the arrowroot is dissolved. Place over medium heat and simmer until slightly thickened, about 7 minutes. The mixture does not need to boil. Remove from heat and let the lemon zest steep for 10 minutes.

Strain the mixture through a fine-mesh strainer. Let it cool, uncovered, in the refrigerator. You can store it, covered, in the refrigerator for up to one week. (Makes about 1 1/2 cups.)

For the Fig Cake: Brush a 9-inch round cake pan with 1 teaspoon of the canola oil, and line it with parchment paper. Sprinkle the Sucanat onto the parchment and top with the sliced figs, fanning them out decoratively.

Heat the oven to 350 degrees. Using a spice grinder or food processor, grind the almonds to a meal. Place in a bowl. Sift the white flour, pastry flour, baking powder, baking soda, egg replacer and salt into the bowl.

In a separate bowl, whisk the almond milk, agave, remaining 3 tablespoons of canola oil, vanilla extract, almond extract, lemon juice, sherry and lemon zest. Pour the wet ingredients into the almond mixture and whisk just until smooth.

Pour the mixture on top of the figs in the prepared pan. Carefully smooth out the batter with a spatula (being careful not to disturb the fan of figs on the bottom of the pan). Bake for 35 to 40 minutes, until the top is lightly browned and a toothpick or small knife inserted in the center of the cake comes out clean.

Let it cool in the pan for 10 minutes and then invert it onto a serving plate. Remove parchment paper. (You can store, wrapped tightly, in the refrigerator for up to 2 days. After 2 days, you will need to rewarm it for the best flavor.)

To serve, cut the cake into 8 pieces. Spoon some of the lemon sauce on each plate and place a slice of warm cake on top.

This recipe yields 8 servings.

Each serving: 467 calories; 7 grams protein; 85 grams carbohydrates; 11 grams fiber; 14 grams fat; 5 grams saturated fat; 1 mg. cholesterol; 268 mg. sodium.