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Рецепт Barley Kuchen With Hazelnut Streusel
by Global Cookbook

Barley Kuchen With Hazelnut Streusel
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Ингредиенты

  • 1 c. pearl barley
  • 1 1/3 c. water
  • 1 Tbsp. unsalted BUTTER, to grease pan
  • 1/4 tsp sea salt
  • 1 tsp baking pwdr
  • 2 Tbsp. unsalted BUTTER, softened, divided
  • 2 Tbsp. cane sugar
  • 2 lrg Large eggs
  • 1/2 tsp grated lemon zest
  • 1/2 tsp grnd cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 2 Tbsp. unbleached all-purpose flour
  • 2 Tbsp. unsalted BUTTER, softened, divided
  • 1/2 c. cane sugar
  • 1/2 tsp cinnamon
  • 1/2 c. minced toasted hazelnuts

Инструкции

  1. Soak barley in 1 1/3 c. water at least 8 hrs or possibly overnight. Don't drain.
  2. Preheat oven to 375 degrees. Use 1 Tbsp. butter to grease a 9-inch-square baking pan. Set aside.
  3. Put soaked barley and soaking water in a blender; process till uniform in consistency. Add in salt, baking pwdr, 2 Tbsp. butter, 2 Tbsp. Sucanat, Large eggs, lemon zest, 1/2 tsp. cinnamon and nutmeg. Process to mix.
  4. Pour into pan.
  5. Put flour, remaining 2 Tbsp. butter, remaining 1/2 c. sugar and remaining 1/2 tsp. cinnamon in a bowl; use your fingers to combine.
  6. Sprinkle the mix and nuts over the batter. With a butter knife, cut through the streusel and batter in a figure 8 to partly mix the streusel into the batter. Give the pan a quarter turn and repeat the figure 8. Bake about 20 to 25 min or possibly till a thin skewer comes out clean. Remove from oven; let cold on a wire rack.