Learn how to make Eggless Barley Apple Cake, a super soft, moist, healthy, fiber rich cake. Barley flour is full of fibers, vitamins and minerals. So try making this delicious Barley cake and enjoy with a cup of tea. You will love the milk flavour of cinnamon along with apple.
I have already shared many other healthy cake recipes like Oats Cake, Whole Wheat Carrot Cake , Oats Orange Cake with Jaggery , Eggless Ragi Chocolate Cake , Eggless Whole Wheat Jaggery Fruit Cake , Semolina Cake . Do check out these wonderful eggless cake recipes :)
Here is the video recipe for easy reference:
Below is the detailed written recipe as well:
Ingredients:
Barley Flour (Jau ka Atta) - 1 cup
Whole Wheat Flour - 1/2 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/8 tsp
Cinnamon Powder - 1/2 tsp
Apple - 1 pcs + Lemon Juice - 1 tbsp
Powdered Brown Sugar - 1/2 cup
Oil - 1/3 cup
Milk - 1/3 cup
Vanilla Essence - 1 tsp
For Glazing - Apricot Preserve
Method:
1. Peel and chop apple into small pieces. Squeeze lemon juice on top of it and keep it aside.
2. In a bowl, combine all dry ingredients - barley flour whole wheat flour, salt, baking powder, baking soda, cinnamon powder.
3. Combine sugar, oil, milk and vanilla essence.
4. Mix dry ingredients with wet ingredients. Add in chopped apples and prepare batter.
5. If batter is too thick to work on, add little milk if desired.
6. Transfer the batter in a greased baking dish, level the top and bake in airfryer at 160 degrees for 18 min or in oven at 180 degrees for 30 min.
7. Once baked, while the cake is still hot, apple Apricot glaze. Microwave the apricot preserve or any jam flavour for 10 sec and apply it liberally on top. Keep it aside for cooling. This will give nice sheen and glaze to cake.
8. Once cooled, cut Barley cake into desired slices and serve.
Notes:
1. This cake can be prepared with only Barley flour without addition of wheat flour but it will be too fibrous, depending upon the amount of fiber in barley flour.
2. Addition of apple and cinnamon is optional. It gives lovely flavour to cake.
3. Apricot glaze is also optional step. Instead of apricot preserve, any jam or other flavour of preserve can be used.
1. Peel and chop apple into small pieces. Squeeze lemon juice on top of it and keep it aside.
2. In a bowl, combine all dry ingredients - barley flour whole wheat flour, salt, baking powder, baking soda, cinnamon powder.
3. Combine sugar, oil, milk and vanilla essence.
4. Mix dry ingredients with wet ingredients. Add in chopped apples and prepare batter.
5. If batter is too thick to work on, add little milk if desired.
6. Transfer the batter in a greased baking dish, level the top and bake in airfryer at 160 degrees for 18 min or in oven at 180 degrees for 30 min.
7. Once baked, while the cake is still hot, apple Apricot glaze. Microwave the apricot preserve or any jam flavour for 10 sec and apply it liberally on top. Keep it aside for cooling. This will give nice sheen and glaze to cake.
8. Once cooled, cut Barley cake into desired slices and serve.
Notes:
1. This cake can be prepared with only Barley flour without addition of wheat flour but it will be too fibrous, depending upon the amount of fiber in barley flour.
2. Addition of apple and cinnamon is optional. It gives lovely flavour to cake.
3. Apricot glaze is also optional step. Instead of apricot preserve, any jam or other flavour of preserve can be used.
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