Pearl Barley Porridge Cake (Barley Koliva)







A recipe allowed in a / diet.

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?

Nutritional Chart

Calories: 505 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 19 g
  • 83 g

Ingredients Needed for Pearl Barley Porridge Cake (Barley Koliva)

1 pound pearl barley
8 cups of warm water
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

How to Make Pearl Barley Porridge Cake (Barley Koliva)

  1. Add the pearl barley and warm water to a bigger pot over medium heat, season with salt and boil for 30 minutes.
  2. Add the semolina flour and sugar and lower the heat. Cook and stir for 10 minutes.
  3. Remove from heat, add 1.5 cups of ground walnuts and stir them in.
  4. Press this mixture into a Springform pan, then transfer this cake to a plate.
  5. Sprinkle on top the remaining ground walnuts and garnish the cake with cocoa powder and sprinkles.

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2 thoughts on “Pearl Barley Porridge Cake (Barley Koliva)”

  1. I love this recipe! I was hoping to make it a little healthier! Can red winter wheat berries or hulled barley be used instead of pearled Barley?

    1. Hi, Jen. Mmm, you could but be warned: those guys will need a lot more time to cook and absorb water. We ourselves never tried to use these ingredients in a koliva. If you try it let us know how it went. (We encourage experimenting in the kitchen) Good luck!

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