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)

Directions