Barley Kuchen With Hazelnut Streusel Recipe

• 1 c. pearl barley
• 1 1/3 c. water
• 1 Tbsp. unsalted BUTTER, to grease pan
• 1/4 tsp sea salt
• 1 tsp baking pwdr
• 2 Tbsp. unsalted BUTTER, softened, divided
• 2 Tbsp. cane sugar
• 2 lrg Large eggs
• 1/2 tsp grated lemon zest
• 1/2 tsp grnd cinnamon
• 1/4 tsp freshly grated nutmeg
• 2 Tbsp. unbleached all-purpose flour
• 2 Tbsp. unsalted BUTTER, softened, divided
• 1/2 c. cane sugar
• 1/2 tsp cinnamon
• 1/2 c. minced toasted hazelnuts

1. Soak barley in 1 1/3 c. water at least 8 hrs or possibly overnight.
2. Don't drain.
3. Preheat oven to 375 degrees.
4. Use 1 Tbsp.
5. butter to grease a 9-inch-square baking pan.
6. Set aside.
7. Put soaked barley and soaking water in a blender; process till uniform in consistency.
8. Add in salt, baking pwdr, 2 Tbsp.
9. butter, 2 Tbsp.
10. Sucanat, Large eggs, lemon zest, 1/2 tsp.
11. cinnamon and nutmeg.
12. Process to mix.
13. Pour into pan.
14. Put flour, remaining 2 Tbsp.
15. butter, remaining 1/2 c. sugar and remaining 1/2 tsp.
16. cinnamon in a bowl; use your fingers to combine.
17. Sprinkle the mix and nuts over the batter.
18. With a butter knife, cut through the streusel and batter in a figure 8 to partly mix the streusel into the batter.
19. Give the pan a quarter turn and repeat the figure 8.
20. Bake about 20 to 25 min or possibly till a thin skewer comes out clean.
21. Remove from oven; let cold on a wire rack.

pearl barley, water, unsalted butter, salt, baking pwdr, unsalted butter, cane sugar, eggs, lemon zest, cinnamon, nutmeg, flour, unsalted butter, cane sugar, cinnamon, hazelnuts

Taken from cookeatshare.com/recipes/barley-kuchen-with-hazelnut-streusel-79005 (may not work)