Agave Cake with Rhubarb Compote - The Groovy Food Company

Name: Agave Cake with Rhubarb Compote - The Groovy Food Company
Ingredients: 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.

groovyfood.co.uk

Agave Cake with Rhubarb Compote 10 mins Cook 50 mins Serves 8 Ingredients 170ml The Groovy Food Company Agave Nectar Light Amber and Mild 140g salted butter

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Ingredients

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.