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About
| This wonderful recipe combines barley flour with ground almonds to produce a nutty and moist cake, flavoured with orange and cinnamon and topped with an orange cream cheese frosting. |
We mill Naked Barley grain to produce nutritious, versatile and tasty Naked Barley Flour, with a delicate sweet and malty flavour.
This recipe was created by Jenni Muir, author of A Cook’s Guide to Grains, and is featured in Christine McFadden’s Flour: A Comprehensive Guide.
Flour is an indispensable guide to a wide range of flours, from familiar wheat and cereal flours to less well-know barley, pea, quinoa, and fava bean flour. Christine explores how flour has long been a staple part of our diet and offers a comprehensive look at the alternatives to traditional wheat flour.
Christine's blog is full of fascinating food-related musings – from seasonal food and food producers to cooking tools, food markets, and gastro-travel. You'll also find some must-try recipes and invaluable tips and techniques.
Serves 8 to 10
Ingredients
For the cream cheese and orange frosting
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Method
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This comforting barley risotto - or "orzotto" - comes from Greens & Grains by Anne-Katrin Weber, a beautiful celebration of plant-forward cooking that highlights the flavour and versatility of whole grains. In this recipe, nutty pearl barley replaces traditional rice to create a risotto that’s hearty, wholesome, and full of texture. Sweet, slow-roasted cherry tomatoes add depth and richness, perfectly balanced by the creamy tang of Gorgonzola and a touch of lemon. It’s a dish that feels indulgent yet nourishing.
