Lemon Barley Cake Recipes

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

REFRESHING LEMON BARLEY WATER

Steps:

• Place the barley in a sieve and rinse under cold water until water runs clear.
• Place barley in a saucepan with lemon peel and 6 cups of water.
• Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley.
• Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
• Pour into bottles and refrigerate until chilled.

OLD FASHIONED LEMON (CITRUS) BARLEY WATER

Steps:

• Rinse the barley well.
• Cover barley in a pot with cold water & bring to the boil, drain.
• Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
• Add the lemon juice & sugar and stir until sugar has dissolved.
• Strain and chill to serve.
• Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.

LEMON BARLEY STUFFING

Steps:

• Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
• Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
• Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
• Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.

LEMON BARLEY CAKE

Steps:

• Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
• Preheat oven to 180C.
• In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
• Melt the butter, sugar and treacle.
• Remove from heat and stir in the milk, and gradually the beaten egg.
• Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
• Pour into two greased and lined 23cm sq baking tins, or similar sized round tins. Bake for around 1 hour, until a knife comes out clean.
• Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.
• Try it with with vanilla ice cream, clotted cream, or custard.

LEMON-BARLEY PILAF

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
• Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.

ORANGE-BARLEY POUND CAKE

Steps:

• Preheat oven to 325 degrees with rack in lower third. Butter a 9-by-5-inch loaf pan. In a bowl, whisk together flours, baking powder, and salt. With a vegetable peeler, peel zest from half of orange into about 5 strips; squeeze and reserve 2 teaspoons juice. Pulse zest strips with granulated sugar in a food processor until finely ground.
• In another bowl, beat butter and cream cheese on medium until smooth. Add orange-sugar mixture; beat on high until pale and fluffy, about 5 minutes. Beat in vanilla and eggs, one at a time, on medium. Add flour mixture; beat on low until just incorporated. Pour batter into pan; smooth top with a spatula.
• Bake, rotating pan halfway through, until cake is golden brown and a tester inserted in center comes out clean, 1 hour, 15 minutes. (If browning too quickly, tent with foil.) Let cool 30 minutes in pan on a wire rack. Remove from pan; let cool completely on rack, about 2 hours.
• In a bowl, whisk together confectioners' sugar, reserved orange juice, and liqueur until smooth. Spread glaze over cake; sprinkle finely grated zest from remaining orange half over top.

LEMON BARLEY SPRING ROLLS

Steps:

• In a saucepan combine the barley, the water, and salt to taste, bring the water to a boil, and cook the barley, covered, over low heat for 40 minutes, or until the water is absorbed and barley is tender. In a skillet sauté the cabbage in the oil with the vinegar and salt to taste over moderately high heat for 4 to 5 minutes, or until it is wilted. In a bowl toss together the barley, the cabbage mixture, the carrot, the scallions, the zest, and salt and pepper to taste and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• On a work surface arrange 1 spring-roll wrapper with a corner facing you and keep the remaining wrappers covered with plastic wrap. Spread about 1/2 cup of the filling horizontally across the center of the wrapper, leaving a 2-inch border at each end, and fold the corner closest to you tightly over the filling. Brush the edges with some of the paste, fold the left and right corners over the filling, and, rolling away from you, roll up the filling tightly in the wrapper. Make more spring rolls with the remaining wrappers, filling, and paste in the same manner, transferring them as they are made to a wax-paper-lined baking sheet and keeping them covered with plastic wrap. In a deep skillet or deep fryer heat 1 inch of the oil to 375°F. on a deep-fat thermometer and in it fry the spring rolls in 2 batches, turning them, for 2 to 3 minutes, or until they are golden, transferring them as they are fried with tongs to paper towels to drain. The spring rolls may be made 2 days in advance, cooled completely, wrapped in plastic wrap, and chilled. Reheat the rolls on a rack set in a jelly-roll pan in a preheated 450°F. oven, turning them once, for 10 to 15 minutes, or until they are crisp. Cut each spring roll on the diagonal into 3 pieces.