Agave cake with rhubarb compote - syrup

Method

• 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.