I have the toasted Barley Max with yogurt and fruit every morning and love it. Thank you
Excellent product, easy to make into porridge or use in a smoothie.
Ingredients
For the cake:
- 4 eggs
- 3/4 cup caster sugar
- 1 tsp vanilla extract
- 100g Super Barley Stone Ground flour
- 100g self-raising flour
- 1/2 tsp baking powder
- 1 cup almond meal
- 75g unsalted butter, melted
- 1 tbsp finely grated lemon rind
- 3 tbsp lemon juice
For the lemon syrup:
- 3/4 cup caster sugar
- 3/4 cup water
- 2 tbsp lemon juice
Example Product Title
Regular price
Unit price
per
Method:
1) Preheat oven to 180°C. Line the base and sides of a lightly greased springform cake tin (approximately 20cm) with non-stick baking paper.
2) Place the eggs, sugar and vanilla in a bowl of an electric mixer and beat for 5 minutes or until pale. Add the Super Barley Stone Ground Flour, self-raising flour, baking powder, almond meal, butter, lemon rind and lemon juice and gently fold to combine.
3) Pour the mixture into the tin and spread evenly. Bake for 40-50 minutes, or until cooked when tested with a skewer.
4) While the cake is cooling, make the lemon syrup. Place the water, sugar and lemon juice in a small saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until slightly thickened.
5) Pour the syrup over the cake whilst still in the tin and allow to absorb for 10 minutes. Serve warm or cool.