Persimmon Barley Cake

A Lighter Version of Sticky Toffee Pudding

This delicious cake uses barley flour and barley malt syrup for a super rich, almost toffee-like flavor. Roasted persimmons add a bright, honey-like note and extra moistness for a cake that is balanced and tender. I like to think of this cake as a healthier, snackable version of sticky toffee pudding. It shares many of the same flavor notes without feeling heavy or being too sweet. I stay away from extra ingredients or spices here so the focus can remain on the barley and persimmons, but a hint of cinnamon would be a delicious addition. Barley malt syrup can be purchased at some grocery stores and online and is frequently used in bagel making. It’s sticky and gooey and has an unmistakable complex sweetness that brings this cake to life.