Lemon Barley Cake
Makes Cakes
Easy
Total time:
A soft moist cake, stodgy with barley and yet refreshing because of the lemon. Goes well with Vanilla ice cream, clotted cream, or custard.
Skip to 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)
- 1 tsp Natural Lemon Flavour or Lemon Oil (suitable for eating)
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.
