Celebrity chef Mark Sargeant of This Morning telly cooking fame is on hand to share his favourite recipes, including this fancy-pants one for cake.
Lemon icing? Good. Cake? Good. Rhubarb compote? Super good.
Favoured by Rosie Huntington-Whiteley in her healthy cooking, this cake calls for the use of Agave Nectar. It can be used in the exact same way as sugar, but it is 100% natural, unrefined and free from any artificial nasties. Well if it's good enough for Rosie HW...
Mark Sargeant's Lemon iced agave cake with rhubarb compote recipe
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/2oz icing sugar
1 tbsp the Groovy Food Company Agave Light and Mild
Zest of 1 lemon
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
Preheat oven to 180c and butter and line the bottom of a 7in/18cm cake tin.
Measure the agave, 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 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 agave 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.
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