Lemon Barley Cake
- Preparation and cooking time
- Total time
- Easy
- Makes Cakes
Skip to ingredients
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 1Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
- STEP 2Preheat oven to 180C.
- STEP 3In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
- STEP 4Melt the butter, sugar and treacle.
- STEP 5Remove from heat and stir in the milk, and gradually the beaten egg.
- STEP 6Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
- STEP 7Pour 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 8Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.
- STEP 9Try it with with vanilla ice cream, clotted cream, or custard.
