Spelled and toasted barley cake

And when you decide to get into the kitchen to prepare something for yourself, the choice is almost obvious: a simple and easy cake.

Last Sunday began like this, with a whisk in hand and the oven turned on but without frenzy, without having to run from one part of the city to another. Time, the meteorological one, was on my side. Gray skies and rain which, even if I don't like them, helped to keep me first under the covers and then in the kitchen. Because idleness understood in the ancient way (theleisure Roman that of Cicero or even better of Seneca) actually has its own function, in my case that of recharging me or making tiredness rise to the top and then getting rid of it, perhaps by preparing a cake.

The day then passed peacefully, without commitments with a couple of films watched at “sofa distance” and a blanket on the legs… and of course a herbal tea and two slices of cake to accompany the viewing 🙂

Returning to the dessert, as I was saying it is a simple cake to which I gave a personal touch by adding a teaspoon of black barley malt flour so the cake came out with a roasted coffee scent which I really liked (and not just myself). But, for those who decide not to do it because he lacks this ingredient, know that even without it it is equally good, I'm sure of it. If you want to flavor it, you can add vanilla extract or lemon zest or even add raisins to the dough, in short, don't make excuses and try it…

Spelled and toasted barley cake

  • 120 g of spelled flour
  • 100 g of soft butter
  • 50 g of light brown sugar
  • 50 g of icing sugar
  • 4 egg yolks
  • 2 album
  • 5 g of black barley malt flour
  • 8 g of baking powder

Cream the butter with the icing sugar using the planetary mixer or a simple electric whisk. Add the egg yolks one at a time, mix them with the butter cream and finally add the brown sugar while continuing to work the dough.

Separately, whip the egg whites until stiff with a pinch of salt and incorporate them into the mixture. Mix yeast and flour, sift them and add these too, work until you obtain a fairly dense but uniform mixture.

Line a 10 x 24 cm plumcake mold with baking paper (or butter it) and pour the mixture inside. Bake at 180°C for 40/45 minutes. Leave to cool and cut.


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