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Lavazza
Barley cake

Barley cake

A delicious cake made with coconut and orzo

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DIFFICULTY
Medium
Barley and coconut: two ingredients you wouldn’t expect to find together in a recipe. Why not think Italian and try this delicious cake for breakfast?

PREPARATION

This recipe uses butter, which needs to be very soft, so take it out of the refrigerator approximately two hours before you're ready to start. When the time comes, begin by making the barley and sieve the flour along with the yeast and almond flour. This will result in alighter, fluffier dough. Using an electric whisk, beat the butter and sugar until you get a frothy mix. Add the eggs, yolks, coconut, milk, barley and the dry ingredients, all a little at a time so that you do not get any lumps.
Mix from the bottom upwards to incorporate air and create a smooth, light mixture. Fill the greased loaf cake molds. Bake in the oven at 365°F  (185°C) for 45 minutes.

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INGREDIENTS
For 10 servings


  • 2/3 cup softened butter (approximately 1.5 sticks)
  • 3/4 cup sugar
  • 2/3 cup egg
  • ¼ cup egg yolks
  • 1 cup grated coconut
  • 1/3 cup milk
  • ¼ cup barley
  • 1 cup plain flour
  • ¼ cup almond flour
  • 1.5 tablespoons yeast
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