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Agave cake with rhubarb compote

170 ml (6fl oz) Agave syrup
140 g (4.9oz) salted butter
85 g (3oz) light muscovado sugar
2 free-range eggs, beaten
200 g (7.1oz) self raising flour, sieved
1 kg (2.2lbs) rhubarb, cut into 4-5cm lengths
1 large orange, juice only
125 ml (4.4fl oz) Agave syrup
55 g (1.9oz) icing sugar
1 tbsp Agave syrup
1 lemon, zest only


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 puree. 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.

Source: www.lovefood.com