Pound Cake with Mochimugi (Pearl Barley)

A sweet cake transformed into a healthy snack by adding mochi barley, boosting dietary fiber intake!

Ingredients

≪Ingredients≫	Makes 8 slices
Margarine	50 g
Olive oil	50 g
Sugar	100 g
Cake flour	90 g
Mochimugi flour	10 g
Baking powder	2 tsp
Eggs	2
Roasted mochi barley tea (ground)	20 g
Mochimugi (pearl barley)	40 g
Granulated sugar	5 g

Preparation

• Bring margarine and eggs to room temperature.

• Preheat oven to 180°C (356°F).

• Grind mochi barley tea into powder using a mill mixer.

• Sift together mochimugi flour, cake flour, and baking powder.

Instructions

1. Boil mochi barley with granulated sugar in water for about 15 minutes, then drain.

2. Mix margarine and olive oil until soft.

3. Add sugar to step 2 and mix until smooth.

4. Beat the eggs, then add to step 3 in three portions, mixing well each time.

5. Combine the sifted flours with powdered mochi barley tea.

6. Add the flour mixture from step 5 to step 4 in two portions, folding gently with a spatula.

7. Line a pound cake mold with parchment paper. Pour in the batter, layering the boiled mochi barley from step 1 throughout.

8. Tap lightly to release air, then bake in the preheated oven for 40 minutes.