Caramelized Fig Cake with Lemon Anglaise
A lower carb delicacy with protein & fiber too.
Serves: 8
Total Time:
Ingredients:
For Fig Cake:
- 3 tablespoons avocado oil
- 1.5 teaspoons sugar
- 3 cups figs, sliced thin
- 1/4 cup almonds, sliced
- 1 and 1/4 cup flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 5 tablespoons honey
- 1 and 1/2 teaspoons vanilla
- 1 and 1/2 tablespoons fresh-squeezed lemon juice
- 1 and 1/2 tablespoons dry red wine
- Zest of 1 lemon
For Lemon Anglaise:
- 1 cup soy milk
- 1 cup coconut milk
- 1/4 cup honey
- Zest of 1 lemon
- 2 teaspoons fresh-squeezed lemon juice
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 1.5 teaspoons arrowroot or cornstarch
- 1 teaspoon turmeric
- 1 pinch salt
Directions:
For Fig Cake:
- Heat oven to 350°.
- Grease 9-inch cake pan and line with parchment paper, then grease again.
- Sprinkle pan with sugar, then line with figs.
- Grind almonds in food processor.
- In a bowl, combine almonds, flour, baking powder, baking soda, egg, and salt. Mix together
- In a separate bowl, combine milk, honey, avocado oil, vanilla, lemon juice, red wine, and zest. Whisk together.
- Pour wet ingredients into dry ingredients and fold together until combined.
- Pour into pan on top of figs.
- Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
- Remove and let cool for 10 minutes, then remove from pan, being sure to remove parchment paper.
For Lemon Anglaise:
- In a saucepan, combine all lemon anglaise ingredients and whisk together.
- Heat on medium, stirring consistently, until simmering.
- Simmer about 7 minutes, until thickened, and remove from heat.
- Let cool for 10 minutes, then strain out lemon zest and place lemon anglaise in refrigerator.
- Serve cake warm with cooled lemon anglaise spooned on top of each piece.
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