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Pearl Barley Porridge Cake (Barley Koliva)

This type of porridge used to be consumed as ritual food across Eastern Europe. Nowadays, it is served on nonreligious occasions, too, and we’re so happy about this because it is a mega-delicious and nutritious dessert. And how can it be otherwise when you bring barley, semolina, and walnuts together, sweeten them and flavor them with rum extract and lemon zest?
This type of porridge used to be consumed as ritual food across Eastern Europe. Nowadays, it is served on nonreligious occasions, too, and we’re so happy about this because it is a mega-delicious and nutritious dessert. And how can it be otherwise when you bring barley, semolina, and walnuts together, sweeten them and flavor them with rum extract and lemon zest?

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Ingredients

1 pound pearl barley
8 cups of warm water
salt
¼ cup semolina
1 ½ cups of sugar
2 cups of walnuts, ground
1 teaspoon rum extract
2 teaspoons of powdered sugar
1 teaspoon lemon zest
1 teaspoon cocoa powder
3 tablespoons of sprinkles

Ingredients

Steps

1
Done

Add the pearl barley and warm water to a bigger pot over medium heat, season with salt and boil for 30 minutes.

2
Done

Add the semolina flour and sugar and lower the heat. Cook and stir for 10 minutes.

3
Done

Remove from heat, add 1.5 cups of ground walnuts and stir them in.

4
Done

Press this mixture into a Springform pan, then transfer this cake to a plate.

5
Done

Sprinkle on top the remaining ground walnuts and garnish the cake with cocoa powder and sprinkles.

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Nutritional Chart

505 kcal
Calories
7 g
Protein
19 g
Fat
83 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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