Parkin Cake
A traditional British gingerbread cake made with oatmeal and black treacle, rich in warmth and spice. It gets better with age β the longer you wait, the softer and stickier it becomes.
Ingredients
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Butterβ 200 g 14ΒΌ pcs
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Self-raising Flourβ 250 g π§ 416.7 ml π₯ 1ΒΎ cup
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Golden Syrupβ 200 g π§ 144.9 ml π₯ 9ΒΎ tbsp
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Oatmealβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Brown Sugarβ 85 g π§ 96.6 ml π₯ 6Β½ tbsp
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Eggβ 50 g π₯ 1 pcs
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Milkβ 60.9 g π§ 59.2 ml π₯ 4 tbsp
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Ground Gingerβ 7.4 g ΒΎ pcs
Also in this recipe
- Black Treacle 85 g
Total nutrition
3730 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 160Β°C (140Β°C fan / gas mark 3). Grease a deep 22 cm square cake tin and line it with baking parchment. Beat the egg and 60 ml of milk together with a fork and set aside.
- Gently melt the golden syrup, black treacle, brown sugar and butter together in a large saucepan over a low heat, stirring until the sugar has fully dissolved. Remove from the heat. In a bowl, combine the oatmeal, self-raising flour and ground ginger, then stir this dry mixture into the warm syrup mixture. Add the egg and milk mixture and stir until smooth.
- Pour the batter into the prepared tin and bake for 50 minutes to 1 hour, until the cake feels firm and slightly crusty on top. Allow to cool completely in the tin, then wrap in fresh baking parchment and foil. Store for 3β5 days before eating if possible β the cake will become softer and stickier over time, and keeps well for up to 2 weeks.
Source:
TheMealDB
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