Lemon Barley Cake
A soft moist cake, stodgy with barley and yet refreshing because of the lemon. Goes well with Vanilla ice cream, clotted cream, or custard.
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Difficulty and servings
Makes 2 cakes
Preparation and cooking times
- Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
- Preheat oven to 180C. In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
- Melt the butter, sugar and treacle. Remove from heat and stir in the milk, and gradually the beaten egg.
- Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
- Pour into two greased and lined 23cm sq baking tins, or similar sized round tins. Bake for around 1 hour, until a knife comes out clean.
- Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges. Try it with with vanilla ice cream, clotted cream, or custard.
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http://www.bbcgoodfood.com/recipes/12480/
http://www.bbcgoodfood.com/recipes/12480/
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Difficulty and servings
Makes 2 cakes
Preparation and cooking times
Ingredients
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22 August 2009
Ranja commented on this recipe
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