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Barley cake

Barley cake

A tempting fusion of coconut and orzo

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?


This recipe uses butter, which needs to be very soft, so take it out of the fridge around 2 hours before you are ready to start. When the time comes, begin by making the barley and sieving the flour along with the yeast and almond flour. This will result in an even lighter and fluffier dough. Using an electric whisk, beat the butter and sugar until you obtain 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 so as to incorporate air and create a smooth, light mixture. Fill the greased loaf cake moulds. Bake in the oven at 185°C (365°F) for 45 minutes.

For 10 servings

  • 150g (5oz) softened butter
  • 185g (6.2oz) sugar
  • 150g (5oz) egg
  • 50g (1.6oz) egg yolks
  • 225g (7.6oz) grated coconut
  • 75g (2.5oz) milk
  • 50ml (1.6fl oz) barley
  • 200g (6.7 oz) plain flour
  • 50g (1.6oz) almond flour
  • 22g (0.7oz) yeast
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