Agave cake with rhubarb compote
Mark Sargeant uses the natural sweetness of Agave syrup to flavour his sponge cake, which comes with a lemony icing and rhubarb compote.
Ingredients
- 170 ml Agave syrup
- 140 g salted butter
- 85 g light muscovado sugar
- 2 free-range eggs, beaten
- 200 g self raising flour, sieved
- 6 fl oz Agave syrup
- 4.9 oz salted butter
- 3 oz light muscovado sugar
- 2 free-range eggs, beaten
- 7.1 oz self raising flour, sieved
- 0.7 cup Agave syrup
- 4.9 oz salted butter
- 3 oz light muscovado sugar
- 2 free-range eggs, beaten
- 7.1 oz self raising flour, sieved
- 55 g icing sugar
- 1 tbsp Agave syrup
- 1 lemon, zest only
- 1.9 oz icing sugar
- 1 tbsp Agave syrup
- 1 lemon, zest only
- 1.9 oz icing sugar
- 1 tbsp Agave syrup
- 1 lemon, zest only
- 1 kg rhubarb, cut into 4-5cm lengths
- 1 large orange, juice only
- 125 ml Agave syrup
- 2.2 lbs rhubarb, cut into 4-5cm lengths
- 1 large orange, juice only
- 4.4 fl oz Agave syrup
- 2.2 lbs rhubarb, cut into 4-5cm lengths
- 1 large orange, juice only
- 0.5 cup Agave syrup
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 8
Step-by-step
- Preheat oven to 180c and butter and line the bottom of a 7in/18cm cake tin.
- Measure the Agave syrup, 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 syrup 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 syrup 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.
Recipe provided by The Groovy Food Company
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