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Agave Cake with Rhubarb Compote

Serves: 8

Ready in: 60 mins +

Eco Friendly Freezes Well

This unusual cake is sticky and moist - guests will love it

Agave Cake with Rhubarb Compote Recipe: Veggie


[hd]For the Cake[/hd]
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

[hd]For the Icing[/hd]
55g icing sugar
1 tbsp agave nectar
zest of 1 lemon

[hd]For the Rhubarb Compote[/hd]
1kg rhubarb, cut into 4-5cm lengths
juice of 1 large orange
125ml agave nectar


  • 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 gently. 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.
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