Description
Hearty northern England’s classic Parkin delights with its rich molasses and warming spices, creating a comforting autumn treat. Sweet ginger cake embraces traditional Yorkshire baking, promising a delectable slice you’ll savor slowly.
Ingredients
Scale
Main Ingredients:
- 200 g self-rising flour
- 110 g medium oatmeal
- 220 g unsalted butter
- 200 g golden syrup
- 110 g dark brown sugar
Spices:
- 4 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
Additional Ingredients:
- 55 g black treacle
- 2 large eggs, beaten
- 2 tablespoons milk (if needed)
Instructions
- Prepare oven at 140°C (275°F) and lightly grease an 8-inch square baking pan with butter or non-stick spray.
- In a saucepan, gently melt butter, golden syrup, sugar, and treacle over low heat, stirring constantly to prevent scorching. Remove from heat before mixture reaches boiling point.
- In a separate large mixing bowl, combine flour, ground ginger, baking powder, and mixed spices, creating a uniform dry mixture.
- Gradually pour the warm syrup mixture into the dry ingredients, stirring continuously to create a smooth, cohesive batter.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure even distribution.
- If the batter appears too thick, carefully add milk to achieve a slightly runny consistency, stirring until well blended.
- Transfer the batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 1½ hours, or until a skewer inserted into the center comes out clean.
- Allow the parkin to cool completely within the baking tin, which helps it retain moisture and develop a rich, dense texture.
- Once cooled, wrap the parkin tightly in parchment paper and store in an airtight container for 2-3 days to enhance its flavor and softness before serving.
Notes
- Adjust oven temperature if your baking tin is darker, as darker tins absorb more heat and might cause faster browning.
- Use fresh ground ginger for a more intense, zesty flavor profile that elevates the traditional parkin taste.
- Allow the cake to rest and mature for at least 2-3 days to develop deeper, richer molasses notes and achieve a softer, more moist texture.
- For gluten-free adaptation, replace wheat flour with a good quality gluten-free flour blend and add 1 teaspoon of xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 1 hour 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 369 kcal
- Sugar: 33 g
- Sodium: 187 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 55 mg