Barley Cake
This is inspired from Bible times, sweetened with honey. This has a flavor close to a sweet cornbread without the corn, and it can be used in many ways.
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Scaled Ingredients
- 100 g groats, barley
- 0.5 g sea salt (1/4 tsp)
- 125 g buttermilk (1 cup)
- 85 g honey (1/2 cup)
- 50 g egg, whole (2 eggs)
- 2.5 g extract, vanilla (1 tsp)
Portions
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Directions
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Preheat Oven to 350 F.
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Mill the grains into fine flour
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Combine dry ingredients in a mixing bowl.
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Add the wet ingredients to the dry, and mix together with a danish dough whisk or spatula.
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Pour the thick batter into a mini Bundt pan that is very well greased (or lined with wet parchment paper.
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Bake in an oven at 350 or convection oven at 325 F until the center is over 190 F.
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Let cool a few minutes, then turn upside down and release from the pan.
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Barley Cake
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