Mark Sargeant's Lemon iced agave cake with rhubarb compote recipe

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This Morning's celebrity chef Mark Sargeant is sharing baking know-how...

Mark Sargeant's Lemon iced agave cake with rhubarb compote recipe
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

Ingredients

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
Water

For the icing:
55g/2oz icing sugar
1 tbsp 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

Method

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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