Caramelized fig cake with lemon anglaise Recipe - Los Angeles Times

Ingredients

• 1 cup soy milk
• 7/8 cup coconut milk
• 1/4 cup light agave nectar
• 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
• Pinch of turmeric
• Pinch of salt
• 3 tablespoons plus 1 teaspoon canola oil
• 1 1/2 teaspoons Sucanat
• 3 cups fresh black Mission figs (about 18 figs), 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
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 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
• Finely chopped zest of 1 lemon
• Lemon anglaise