Photo: David Holifield
Agave cake with rhubarb compote
11 ingredients
15 min + 50 min
8 people
openrecipes
Mark Sargeant uses the natural sweetness of Agave syrup to flavour his sponge cake, which comes with a lemony icing and rhubarb compote.
Estimated Nutrition (whole recipe, rough)
779
Calories
21g
Protein
18g
Fat
132g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 170 Agave syrup
- ml salted butter
- 140 light muscovado sugar
- g free-range eggs, beaten
- 85 self raising flour, sieved
- g rhubarb, cut into 4-5cm lengths
- 2 large orange, juice only
- 200 Agave syrup
- g icing sugar
- 1 Agave syrup
- kg lemon, zest only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes