Barley And Hazelnut Bundt Cake

• 1 1/8 cups barley flour
• 3/4 cup plain yogurt
• 1 2/3 cups raw sugar
• 11/16 cup hazelnuts
• 3 eggs
• 4 7/16 tablespoons vegetable oil
• 2 teaspoons baking powder
• 1 vanilla bean or 2 tsp. vanilla extract

1. Preheat the oven to 180C.
2. Finely grind the hazelnuts in the food processor.
3. Combine the barley flour, the sugar, the ground hazelnuts, and the baking powder in a bowl.
4. Quickly combine the eggs, the yogurt, the oil, and the vanilla seeds in another bowl.
5. Add the dry ingredient to the bowl with the wet ingredients, stir quickly to combine and pour the batter in a bundt cake pan which has been buttered and floured.
6. Bake the cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and cool.

barley flour, plain yogurt, sugar, hazelnuts, eggs, vegetable oil, baking powder, vanilla bean

Taken from www.yummly.com/recipe/Barley-and-Hazelnut-Bundt-Cake-632332 (may not work)