Barley muffin’s style cake
- 250 gr of flour
- 1 tablespoon powdered sugar
- A pinch of salt
- 12 grams of baking powder
- 80 g extra vergin olive oil
- 250 ml milk
- 1 egg
- 1 1/2 tablespoon soluble barley
- Brown sugar
- Pine nuts
Preheat the oven at 170°
Sift the flour one time, with the icing sugar, salt and yeast. In another bowl, melt the barley with milk, mix well and dissolve any lumps and then add the egg. Add the liquid mixture to the flour, stir well … the dough should be smooth. Then add the olive oil. Continue stirring, add a little brown sugar in the dough as well as pine nuts and transfer into the mold.
Bake for around 50/55minutes.
IMPORTANT ADVICE AND INFO
The ventilated oven is not good for baking cakes, the oven should be warm but not ventilated otherwise it dries quickly and does not cook inside
The heat must come primarily from the bottom and the cake should rest on the first track of the oven, detached from the base but not too much.
Remember to put the cake inside when the oven has reached the temperature required by the recipe
The difference between baking muffins and baking cakes is that cakes are cooked for a longer period of time on a lower temperature. Muffins you should usually wind up baking at 180° for about 25-30 min, and cakes or loafs are usually 170° for about an hour. This can be done using the same batter recipe.
If you try to bake a cake or loaf at a muffin temperature you can wind up getting crispy or even burned outsides, and raw sticky middles. The same principle applies here for larger muffins. Cook a bit longer on a lower temperature and they should come out well.
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Jamie Oliver' Food Revolution's Ambassador in Brussels, passionate cook, to inspire, nourish, travel, through food, escapes and words.
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