Greek walnut-barley cake
Instructions:
- ½ cup dark raisins;
- 2 tablespoons brandy or orange juice;
- 2 cups white whole wheat flour (8½ ounces);
- 1 cup whole grain barley flour (4 ounces);
- 1¼ teaspoons ground cinnamon;
- ½ teaspoon ground cloves, preferably freshly ground;
- ½ teaspoon baking soda;
- ½ teaspoon fine sea salt;
- ¾ cup extra-virgin olive oil;
- ¾ cup freshly squeezed orange juice;
- ¾ cup packed light or dark brown sugar;
- ½ cup chopped toasted walnuts;
- 3 tablespoons turbinado or granulated sugar, for sprinkling;
- Confectioners’ sugar, for dusting.
- Position a rack in the center of the oven and preheat to 350°F. Butter an 8-inch square glass baking dish, or coat with cooking spray. Dust with flour, shaking out any excess.
- Combine the raisins and the brandy in a small bowl to plump, stirring once or twice while you prep the ingredients.
- Whisk together the white whole wheat flour and barley flour, 1 teaspoon of the cinnamon, cloves, baking soda, and salt in a large bowl. Make a well in the center. Place the olive oil, orange juice, and brown sugar in a medium bowl. Beat vigorously with a large whisk until the sugar dissolves and the mixture thickens slightly and becomes opaque, about 2 minutes. Pour the olive oil mixture into the center of the dry ingredients and stir with a spatula until just combined. Do not overmix. Fold in the plumped raisins along with any liquid, and then the walnuts.
- Scrape the batter into the prepared pan, evening out the top with a spatula. Combine the turbinado sugar with the remaining ¼ teaspoon cinnamon in a small bowl and sprinkle over the cake. Bake until a cake tester or wooden skewer inserted into the center comes out clean, about 40 minutes.
- Transfer the pan to a wire rack to cool for about 10 minutes. Loosen around the edges with a small sharp knife, unmold, and return the cake to the wire rack right side up to cool completely. Just before serving, dust generously with confectioners’ sugar. Cut into 9 or 12 pieces.
- TO GET A HEAD START: Don’t hesitate to bake this cake 1 day ahead, as its flavors deepen. Store in an airtight container at room temperature.