For this recipe, you'll need to work the butter which, in order to be nice and soft, will need to have been kept out of the refrigerator for about 2 hours. After that, start by preparing the barley and sift the flour with the yeast and the almond flour. This will make the dough lighter and fluffier.
Next, take the butter and mix it with the sugar using an electric whisk, until a creamy mixture is obtained. Add the eggs, yolks, coconut, milk, barley and powders a little at a time, mixing in all the ingredients, so as not to create lumps.
Fold from bottom to top, to incorporate air and maintain a lighter and even mixture. Butter the plumcake tins and fill them with the mix.
The recommended size for the moulds is 929⁄64 x 423⁄32 x 35⁄32 in cm.
Now, simply place them in the oven at 175°C (350°F) for 45 minutes.