Agave Cake with Rhubarb Compote
Approximately 8 slices
You will need
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 tablespoon The Groovy Food Company Agave Light and Mild
Zest of 1 lemon
Hot water For the Rhubarb compote:
1kg rhubarb, cut into 4-5cm lengths
Juice of 1 large orange
125ml The Groovy Food Company Agave Light and Mild
Pre-heat oven to 180ºC then butter and line the bottom of a 7in/18cm cake tin. Measure the Groovy Food Company Agave Light and Mild, 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 mixture 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.
2. 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 Groovy Food Company Agave Light and Mild and lemon zest together with 2-3 teaspoons of hot water. Glaze the cake with the icing and allow to cool completely before serving.
3. To make the compote, put the rhubarb, orange juice and the Groovy Food Company Agave Light and Mild 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 courtesy of The Groovy Food Company www.groovyfood.co.uk
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