Caramelized Fig Cake With Lemon Anglaise

Recipe Ingredients

		For Lemon Anglaise
1 cup	237ml	Soy milk
1/4 cup	59ml	Coconut milk
1/4 cup	59ml	Light agave nectar
		Grated zest of 1 lemon
1/4 teaspoon	1.3ml	Pure vanilla extract
1/4 teaspoon	1.3ml	Lemon extract
2 teaspoons	10ml	Freshly-squeezed lemon juice
1 1/2 teaspoons	7.5ml	Arrowroot
1		Turmeric
1		Salt
		For Fig Cake
3 tablespoons	45ml	Canola oil - plus
1 teaspoon	5ml	Canola oil
1 1/2 teaspoons	7.5ml	Sucanat
3 cups	711ml	Fresh black Mission figs - (abt 18 figs) - thinly sliced
1/4 cup	23g / 0.8oz	Blanched sliced almonds
1 cup	62g / 2.2oz	Unbleached white flour
1/4 cup	15g / 0.5oz	Whole-wheat pastry flour
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	Egg replacer
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Almond milk
5 tablespoons	75ml	Light agave nectar
1 1/2 teaspoons	7.5ml	Pure vanilla extract
1/4 teaspoon	1.3ml	Almond extract
1 1/2 tablespoons	22ml	Freshly-squeezed lemon juice
1 1/2 tablespoons	22ml	Dry sherry
		Finely-chopped zest of 1 lemon

Recipe Instructions

For 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 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 it, 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 Anglaise on each plate and place a slice of warm cake on top.

This recipe yields 8 servings.

Per Serving: 467 Calories, 7g Protein, 85g Carbohydrates, 14g Fat, 1mg Cholesterol, 268mg Sodium, 11g Fiber.

Source:
Contra Costa Times, 08-13-2003

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