Sunday, 26 June 2016

Parkin Cake

Each year, my family gets together around my late grandfather's birthday to remember him. He was an English man from Heywood, Lancashire, and his favourite cake was Parkin Cake, so this year I decided to make this in memory of him! This is a traditional gingerbread cake from Northern England made with oats, treacle and ginger. 


Parkin Cake

The longer you keep this, the nicer it is as the freshly baked cake is quite dry and crumbly, however becomes softer and stickier the longer you keep it.

PARKIN CAKE (GINGERBREAD CAKE)

(Adapted from BBC Good Food)

Ingredients:


200 grams butter

200 grams golden syrup
85 grams treacle
85 grams brown sugar
100 grams oats
250 grams self raising flour
60 grams milk
1 egg
10 grams ground ginger

Method:


1. Preheat oven to 160 degrees.

2. Add butter, golden syrup, treacle, and brown sugar to bowl. Heat - 2 minutes/60 degrees/Speed 3.
3. Add oats, flour, milk, egg and ginger. Mix 10 seconds/Speed 5.
4. Pour into cake tin and bake for 40 minutes or until a skewer comes out crumb free.
5. Leave to cool.
6. Once cool, double wrap in baking paper and foil to keep.

This is best served at least 3 days after baking, and keeps up to 2 weeks. 


Add butter, golden syrup, treacle, and brown sugar to bowl.




 Heat - 2 minutes/60 degrees/Speed 3.


Add oats, flour, milk, egg and ginger.


Mix 10 seconds/Speed 5.


Pour into cake tin...


 ...and bake for 40 minutes or until a skewer comes out crumb free.
Leave to cool.


Once cool, double wrap in baking paper and foil to keep.


This is best served at least 3 days after baking, and keeps up to 2 weeks. 





Parkin Cake


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