Agave Cake with Rhubarb
Preparation: 1 hr 10 mins
For the Cake
- 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
For the Icing
- 55g icing sugar
- 1 tbsp agave nectar
- zest of 1 lemon
For the Rhubarb Compote
- 1kg rhubarb, cut into 4-5cm lengths
- juice of 1 large orange
- 125ml agave nectar
Agave is available in all major supermarkets in the sugar and sweetener aisle
- 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
- 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.