Lemon Barley Cake
Member recipe

Lemon Barley Cake

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 1 - 2 Cakes

A soft moist cake, stodgy with barley and yet refreshing because of the lemon. Goes well with Vanilla ice cream, clotted cream, or custard.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g Pearl Barley
  • 75g Treacle
  • 30g Brown Sugar
  • 100g Butter
  • 1 egg beaten
  • 275ml Milk
  • 275g Self Raising Wholemeal Flour
  • 75g Ground Almonds
  • 1/2 stp Ginger
  • 1 tsp bicarbonate of soda
  • Juice and Zest of 1 lemon
  • 1 tsp Natural Lemon Flavour or Lemon Oil (suitable for eating)

Method

    1. Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
    2. Preheat oven to 180C. In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
    3. Melt the butter, sugar and treacle. Remove from heat and stir in the milk, and gradually the beaten egg.
    4. Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
    5. 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.
    6. 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
koismith
16th Feb, 2013
Silly question, but I am interested in making this and don't see where the recipes states when the barley is added to the cake. ?? Thanks.
ranya1970
22nd Aug, 2009
very interesting recipe! have never used barley in sweet cakes, used to barley as risotto etc.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.