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For the Lemon Anglaise: Whisk all of the ingredients together in a small saucepan till the arrowroot is dissolved.
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Place over medium heat and simmer till slightly thickened, about 7 min.
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The mix does not need to boil.
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Remove from heat and let the lemon zest steep for 10 min.
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Strain the mix through a fine-mesh strainer.
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Let it cold, uncovered, in the refrigerator.
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You can store it, covered, in the refrigerator for up to one week.
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For the Fig Cake: Brush a 9-inch round cake pan with 1 tsp.
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of the canola oil, and line it with parchment paper.
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Sprinkle the Sucanat onto the parchment and top with the sliced figs, fanning them out decoratively.
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Heat the oven to 350 degrees.
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Using a spice grinder or possibly food processor, grind the almonds to a meal.
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Place in a bowl.
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Sift the white flour, pastry flour, baking pwdr, baking soda, egg replacer and salt into the bowl.
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In a separate bowl, whisk the almond lowfat milk, agave, remaining 3 Tbsp.
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of canola oil, vanilla extract, almond extract, lemon juice, sherry and lemon zest.
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Pour the wet ingredients into the almond mix and whisk just till smooth.
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Pour the mix on top of the figs in the prepared pan.
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Carefully smooth out the batter with a spatula (being careful not to disturb the fan of figs on the bottom of the pan).
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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.
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Let it cold in the pan for 10 min and then invert it onto a serving plate.
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Remove parchment paper.
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(You can store, wrapped tightly, in the refrigerator for up to 2 days.
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After 2 days, you will need to rewarm it for the best flavor.)
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To serve, cut the cake into 8 pcs.
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Spoon some of the lemon sauce on each plate and place a slice of hot cake on top.
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This recipe yields 8 servings.
