unusual barley cake

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* Exported from MasterCook *

 

Barley Kuchen With Hazelnut Streusel

 

Recipe By :Adapted from The Splendid Grain, by Rebecca Wood

Serving Size : 8 Preparation Time :0:00

Categories : Dessert Cart New Import

Rice and Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup pearl barley

1 1/3 cups water

*PUREE:

1 tablespoon unsalted BUTTER -- to grease pan

1/4 teaspoon sea salt

1 teaspoon baking powder

2 tablespoons unsalted BUTTER -- softened, divided

2 tablespoons cane sugar

2 large eggs

1/2 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

*Streusel:

2 tablespoons unbleached all-purpose flour

2 tablespoons unsalted BUTTER -- softened, divided

1/2 cup cane sugar

1/2 teaspoons cinnamon

1/2 cup chopped toasted hazelnuts

 

Soak barley in 1 1/3 cups water at least 8 hours or overnight. Do not drain.

Preheat oven to 375 degrees. Use 1 tablespoon butter to grease a 9-inch-square

baking pan. Set aside.

Put soaked barley and soaking water in a blender; process until uniform in

consistency. Add salt, baking powder, 2 tablespoons butter, 2 tablespoons

Sucanat, eggs, lemon zest, 1/2 teaspoon cinnamon and nutmeg. Process to mix.

Pour into pan.

Put flour, remaining 2 tablespoons butter, remaining 1/2 cup sugar and remaining

1/2 teaspoon cinnamon in a bowl; use your fingers to combine. Sprinkle the

mixture and nuts over the batter. With a butter knife, cut through the streusel

and batter in a figure 8 to partly mix the streusel into the batter. Give the

pan a quarter turn and repeat the figure 8.

Bake about 20 to 25 minutes or until a thin skewer comes out clean. Remove from

oven; let cool on a wire rack.

 

S(Collection):

" St Louis Post-Dispatch (postnet.com) on 16 Aug 1999 "

 

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Per serving: 291 Calories (kcal); 14g Total Fat; (42% calories from fat); 5g

Protein; 38g Carbohydrate; 66mg Cholesterol; 138mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2

Fat; 1 Other Carbohydrates

 

NOTES : Warm out of the pan, this cake is a unique eating experience - rich, but

not overpoweringly sweet. This cake needs 5 tbs butter total. Sucanat (available

in natural-food stores) is made from dehydrated sugar cane juice. It is more

granular than brown sugar but not as coarse-grained as raw sugar. Light brown

sugar may be substituted. In the oven, it melts and gives a rich, brown color to

the cake, with the aroma of molasses. Yields 1 (9-inch) cake

Nutr. Assoc. : 0 0 0 0 0 0 0 1440 0 0 0 962 0 5738 0 1440 0 903677

 

 

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