Figging Out

In this cake, dried fig puree not only replaces the fat but gives the dessert a fabulous taste. Yellow cornmeal adds texture; the brown sugar glaze drizzled on top enhances the sweetness.

To further reduce fat, cut down on the pine nuts or omit them completely.

Crystallized ginger is found in the spice section of your supermarket. For ginger juice, place a two- or three-inch piece of fresh ginger in the food processor. Process several seconds into a puree. Wrap the ginger in cheesecloth and squeeze out the juice.

BRANDIED FIG CAKE

2 teaspoons butter

1/2 cup plus 1 tablespoon yellow cornmeal

1/2 cup brandy

1/2 cup fresh orange juice

1 cup diced dried figs

1 1/4 cups cake flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Fig Puree

1/2 cup thawed frozen nonfat egg substitute (equivalent to 2 eggs)

1 teaspoon fresh ginger juice

1/2 cup toasted pine nuts

Brown Sugar Glaze

Line bottom of 9-inch round cake pan with parchment paper and brush with butter. Sprinkle 1 tablespoon cornmeal in pan tilting to coat pan evenly on bottom and sides.

Combine brandy, orange juice and figs in small saucepan. Heat to simmer. Cook 1 minute. Let cool to room temperature.

Sift together cake flour, sugar, baking powder, baking soda, salt and remaining 1/2 cup cornmeal into large bowl. In small bowl combine Fig Puree, cooled brandy mixture, egg substitute and ginger juice. Add to dry ingredients along with pine nuts, stirring just until blended. Pour batter into prepared pan.

Bake at 350 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cool in pan about 5 minutes. Remove cake to wire rack to cool completely. Drizzle with Brown Sugar Glaze. Makes 12 servings.

Each serving contains about:

249 calories; 161 mg sodium; 3 mg cholesterol; 5 grams fat; 45 grams carbohydrates; 5 grams protein; 1.32 grams fiber.

Fig Puree

1/2 cup dried figs

3 tablespoons water

1 teaspoon vanilla

Combine figs, water and vanilla in food processor and blend until smooth.

Brown Sugar Glaze

1/3 cup brown sugar, packed

1 tablespoon butter

1/4 teaspoon vanilla

1/2 teaspoon water, about

Combine brown sugar and butter into saucepan over medium heat. Heat and stir until blended and sugar is dissolved. Stir in vanilla and water until blended. Add additional water, if necessary for consistency.

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