Barley Bundt Cake

The barley bundt cake is a variant of the classic bundt cake, which uses barley flour for a more rustic taste and a slightly different texture. Here is the recipe to prepare a delicious barley bundt cake.

Ingredients

• 200 g of barley flour
• 100 g of all-purpose flour
• 200 g of sugar
• 3 eggs
• 100 ml of milk
• 100 ml of seed oil (for example sunflower or corn oil)
• 1 packet of baking powder
• Zest of 1 lemon
• A pinch of salt

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, whisk the eggs with the sugar until you have a fluffy and frothy mixture.
3. Gradually add the oil and milk, continuing to stir.
4. Incorporate the sifted barley and all-purpose flours to avoid lumps, the packet of baking powder, the pinch of salt, and the grated lemon zest.
5. Mix the batter well until smooth and lump-free.
6. Butter and flour a bundt cake pan or line it with parchment paper to prevent sticking.
7. Pour the mixture into the pan and level it with a spatula.
8. Bake the bundt cake for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the bundt cake from the oven and let it cool on a wire rack before unmolding.

Curiosity

Barley flour is used as an alternative or in addition to other flours to give sweets a more nutritious flavor and a rustic touch. In some Italian regions, barley is traditionally used to prepare warm drinks that resemble coffee but are caffeine-free, and its flour can be exploited in pastry-making for its delicate sweetness.

I wish you a good preparation and hope you can enjoy every bite of this barley bundt cake with its soft texture and inviting aroma!