Author of the recipe and photos: Ieva Šidlaitė
When we want to bake a cake, we take wheat flour without thinking. But besides wheat, there is also rye, oat, barley and even bean or pea flour. And they are all suitable for baking cakes. I really like barley groats, pearl barley, barley bread, but I have never baked a barley cake. Therefore, I tried it and will definitely bake it more than once.
You will need:
1 1/2 cups of Zelbukis barley flour
1/2 cup of wheat flour
1cup of sugar
1 cup of natural yogurt
1/2 cup of oil
3 eggs
1 1/2 spoons of baking powder
a pinch of salt
For icing:
70 g of chocolate
20 g of butter
40 ml of milk or cream
In a bowl, mix the sifted barley, wheat flour, sugar, salt and baking powder. In another bowl, beat the eggs, yogurt, oil and pour into the flour. Mix the dough well and pour it into a greased baking pan, preferably larger so that the dough is about 2 cm thick, so that it rises more evenly. Preheat the oven to 180 degrees, place the pan and bake for about 30 minutes or until a wooden skewer inserted into the pan comes out dry. Remove the cake from the pan and leave to cool.
Meanwhile, make the frosting. Melt the butter and chocolate in a hot water bath and mix with the milk until smooth. Leave to cool slightly and thicken, then pour over the cooled cake. Spread the frosting with a spoon and place the cake in the refrigerator for an hour to set.
