Entree: Estonia – Karask (Dense baked barley flatbread or cake traditionally served with butter or dairy)

Serving Size: 8

Approximate Time

Prep 10 min

Cook 55 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) barley flour
- 1 cup (240 g) mashed potato, cooled
- 1/2 cup (100 g) granulated sugar
- 2 tsp (10 g) baking soda
- 1 tsp (6 g) fine salt
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 1/2 cups (360 ml) buttermilk
- 4 tbsp (57 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract (optional)
- Butter or sour cream for serving

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking pan or line it with parchment.
2. In a large bowl whisk together the barley flour, sugar, baking soda, and salt until evenly combined.
3. In a separate bowl beat the eggs with the buttermilk, melted butter, mashed potato, and vanilla if using, until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined; batter will be thick and slightly lumpy.
5. Transfer the batter to the prepared pan, smoothing the top with a spatula. Tap the pan once on the counter to settle.
6. Bake 45–60 minutes, or until the top is firm and a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
7. Cool in the pan 10–15 minutes, then turn out onto a rack. Serve warm or at room temperature with butter, sour cream, or milk.