Barley Wheat Butterscotch Cake

My niece and my daughter are big fans of butterscotch cake. Everytime we think of making a proper butterscotch cream cake (the frosted one), with praline and butterscotch sauce, we ditch the idea thinking of the unhealthy whipping cream that goes into it. And finally we always settle back to baking a butterscotch tea cake without any frosting. I already have a couple of butter scotch tea cake recipes in the blog. Here is one more addition to the list. And trust me, this one is quite soft, moist and it tastes yummy too.

Furthermore, the best part is, here I have used a combination of whole wheat flour and barley flour. I am sure that the health benefits of barley is known to all. It’s rich in many nutrients and packs some impressive health benefits, ranging from improved digestion and weight loss to lower cholesterol levels and a healthier heart. Barley helps to prevent gallstones and reduce your risk of gallbladder surgery. Barley’s high fiber content helps food move through your gut and promotes a good balance of gut bacteria, both of which play important roles in digestion.

I have used a 240 ml cup like I always do. Use all ingredients at room temperature. Seive the dry ingredients many times for better aeration. Use thick and preferably non sour curd. You can adjust the consistency of the batter by increasing or decreasing the amount of milk by a spoon or two. This cake tastes yummy with a drizzle of home made butterscotch sauce. You may click here for more barley recipes.

Ingredients:

• Whole wheat flour 125 gm
• Barley flour 75 gm
• Salt a pinch
• Cane sugar 100 gm
• Baking soda 1/2 tsp
• Baking powder 1 tsp
• Butterscotch chips 2-3 tbsp
• Curd 1/4 cup
• Milk 1 cup plus 1 tbsp
• Butterscotch extract 1 tsp
• Oil 1/3 cup (80 ml)

Method:

• Preheat the oven at 160-170 degree Celsius for around ten minutes. I use both top and bottom rods with the fan mode on settings in my Borosil Prima 60 litres otg
• Grease a 9 by 4 inches loaf pan or a 7 inch round cake tin with butter and dust it with flour. Tap out the excess flour.

• Sieve the wheat flour, barley flour, salt and the leavening agents 7-8 times.

• Mix together the oil, cane sugar, curd and milk till you get a homogeneous mixture.

• Add vanilla or butterscotch extract and mix.
• Slowly add the dry ingredients into liquid components and fold gently.
• Throw in the butterscotch chips and mix.

• Pour the batter into the prepared cake tin and tap the tin on the counter to remove air bubbles if any.

• Place the cake tin into the preheated oven. I usually place the cake tin in the lowest rack of the oven.
• Bake the cake for 45-50 minutes or till a toothpick inserted in to the centre comes out clean.
• Remove the cake tin from the oven, place it on a wire rack and allow the cake to cool in the tin for 5-6 minutes.
• Slowly demould the cake and transfer it on a cooling rack.
• Cool it completely before you slice and devour them.

• You can enjoy this cake with a drizzle of home made butterscotch sauce.