Agave Cake with Rhubarb Compote
Serves: 8
Ready in: 60 mins +
This unusual cake is sticky and moist - guests will love it
Ingredients:
[hd]For the Cake[/hd]170g The Groovy Food Company Agave Light and Mild
140g salted butter
85g light muscovado sugar
2 free-range eggs, beaten
200g self-raising flour, sieved
[hd]For the Icing[/hd]
55g icing sugar
1 tbsp agave nectar
zest of 1 lemon
[hd]For the Rhubarb Compote[/hd]
1kg rhubarb, cut into 4-5cm lengths
juice of 1 large orange
125ml agave nectar
method:
- Preheat the oven to 180C/350F/Gas 4 and line the bottom of an 18cm cake tin. Pop the agave nectar (for the cake), butter and sugar into a pan. Add 1 tbsp water and heat gently. Remove from the heat and mix in the eggs and flour.
- Spoon into the 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, agave nectar (for the icing) and lemon zest together with 2-3 tbsp 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 (for the compote) in a saucepan and bring to a gentle simmer, stirring occasionally. Cook for about five 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.
