‘Sally had just been around the tables sharing jokes, offering some newly baked slabs of barley cake and refilling the oil lamps that had been burning all through the dull winter afternoon.’
-Magyk; Septimus Heap, Angie Sage
While I’m well aware of barley and it’s use in beer, when it came to turning pearl barley into a cake, I was stumped.
There’s recipes for parmesan barley cake and apple and barley cake online, but I really wanted to make one that was more rustic. More old fashioned, where the main ingredient was the main taste.
Having recently made an old Canadian recipe called success bread (corn meal is the base), I felt that a similar recipe, replacing cornmeal with cooked pearl barley, was quite fitting. It worked beautifully, tasting wonderful warm with a pat of butter.