Lemon Barley Cake

Method

• step 1

  Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.

• step 2

  Preheat oven to 180C.

• step 3

  In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.

• step 4

  Melt the butter, sugar and treacle.

• step 5

  Remove from heat and stir in the milk, and gradually the beaten egg.

• step 6

  Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.

• step 7

  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.

• step 8

  Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.

• step 9

  Try it with with vanilla ice cream, clotted cream, or custard.