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Ingredientes
- 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)
Direcciones
- For the Lemon Anglaise: Whisk all of the ingredients together in a small saucepan till the arrowroot is dissolved. Place over medium heat and simmer till slightly thickened, about 7 min. The mix does not need to boil. Remove from heat and let the lemon zest steep for 10 min.
- Strain the mix through a fine-mesh strainer. Let it cold, uncovered, in the refrigerator. You can store it, covered, in the refrigerator for up to one week. (
- Makes about 1 1/2 c..)
- For the Fig Cake: Brush a 9-inch round cake pan with 1 tsp. 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 possibly food processor, grind the almonds to a meal. Place in a bowl. Sift the white flour, pastry flour, baking pwdr, baking soda, egg replacer and salt into the bowl.
- In a separate bowl, whisk the almond lowfat milk, agave, remaining 3 Tbsp. of canola oil, vanilla extract, almond extract, lemon juice, sherry and lemon zest. Pour the wet ingredients into the almond mix and whisk just till smooth.
- Pour the mix 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 min, till the top is lightly browned and a toothpick or possibly small knife inserted in the center of the cake comes out clean.
- Let it cold in the pan for 10 min 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 pcs. Spoon some of the lemon sauce on each plate and place a slice of hot cake on top.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 8 servings | |
| Calories 223 | |
| Calories from Fat 121 | 54% |
| Total Fat 13.92g | 17% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 257mg | 7% |
| Total Carbs 18.18g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.28g | 1% |
| Protein 7.38g | 12% |
