Agave Cake with Rhubarb Compote

We can think of no better way to end a meal than with a slice of Mark Sargent's Agave Cake with Rhubarb Compote. 

Prep time icon
10
Cook time icon
50
Serves icon
8

170ml The Groovy Food Company Agave Nectar Light Amber and Mild

140g salted butter

85g light muscovado sugar

2 free-range eggs, beaten

200g self-raising flour, sieved

 

For the compote:

1 kg rhubarb, cut into 4-5cm lengths

1 large orange, juice only

125ml The Groovy Foods Company Agave Nectar Light Amber and Mild

 

For the icing:

55g icing sugar

1 tbsp The Groovy Foods Company Agave Nectar Light Amber and Mild

1 lemon, zest only

  1. Preheat oven to 180°C and butter and line the bottom of a 7in/18cm cake tin.
     
  2. Measure the agave nectar, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
     
  3. Remove from the heat and mix in the eggs and flour.
     
  4. Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
     
  5. Cool slightly in the tin before turning out onto a wire rack.
     
  6. While the cake is still warm, make the icing by mixing the sugar and the agave nectar and lemon zest together with 2-3 teaspoons of hot water.
     
  7. Glaze the cake with the icing and allow to cool completely before serving.
     
  8. To make the compote, put the rhubarb, orange juice and the agave nectar in a saucepan and bring to a gentle simmer, stirring occasionally.
     
  9. Cook for about 5 minutes, until the rhubarb breaks down into a purée. Stop cooking when some of the rhubarb is still just holding its shape, but make sure it’s quite tender and not at all crunchy.
     
  10. Use a sieve to strain off a little of the syrupy juice, so you get a slightly denser rhubarb mixture and some good, tart rhubarb syrup.
     
  11. Serve warm or cold alongside the cake.
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Tip of the Month

For a buttery caramel flavour, switch to coconut sugar in your bakes and cakes. 

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