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.
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
- Preheat oven to 180°C and butter and line the bottom of a 7in/18cm cake tin.
- Measure the agave nectar, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
- Remove from the heat and mix in the eggs and flour.
- 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.
- Cool slightly in the tin before turning out onto a wire rack.
- 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.
- Glaze the cake with the icing and allow to cool completely before serving.
- To make the compote, put the rhubarb, orange juice and the agave nectar in a saucepan and bring to a gentle simmer, stirring occasionally.
- 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.
- 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.
- Serve warm or cold alongside the cake.