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Print Recipe
The cake of Barley Recipe
Recently, I was very interested in barley flour because of its extremely useful properties. It helps in reducing " bad " cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The useful properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the gastrointestinal tract. But baking it has its own characteristics, because it forms too little gluten. Today I want to introduce you to a cake made of barley flour. Cupcake porous, airy, slightly moist.
Cook Time 55 minutes
Servings
Ingredients
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. To turn on the oven to 180°C. Beat eggs with sugar. Add yogurt and vegetable oil, mix well. Wheat flour and barley flour mixed with baking powder, add to the liquid components and mix well.
    To turn on the oven to 180°C.
Beat eggs with sugar. Add yogurt and vegetable oil, mix well.
Wheat flour and barley flour mixed with baking powder, add to the liquid components and mix well.
  2. Form grease oil at the bottom lay a baking paper.
    Form grease oil at the bottom lay a baking paper.
  3. Pour the dough into the mold. Spread on top the jam. Put in a preheated oven. Bake for 45 minutes at 180°C. The finished cake can be decorated with icing and decorative sprinkles.
    Pour the dough into the mold. Spread on top the jam.
Put in a preheated oven. Bake for 45 minutes at 180°C.
The finished cake can be decorated with icing and decorative sprinkles.
  4. Bon appetit.
    Bon appetit.

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