Fresh Ginger Parkin (Deep, Spicy, Sticky Cake From Nw England) Recipe

Name: Fresh Ginger Parkin (Deep, Spicy, Sticky Cake From Nw England)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 220 g unsalted butter; 110 g light muscovado sugar; 55 g treacle; 200 g golden syrup; 1 lemon, grated zest of; 2 tablespoons fresh ginger, grated; 200 g self raising flour; 5 teaspoons ground ginger; 1/2 teaspoon ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon mixed spice; 145 g oats (blitzed in a food processor); 2 eggs, large; 1 -2 tablespoon milk; 1/2 teaspoon vanilla extract

Servings: persons

220 g unsalted butter
110 g light muscovado sugar
55 g treacle
200 g golden syrup
1 lemon, grated zest of
2 tablespoons fresh ginger, grated
200 g self raising flour
5 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon mixed spice
145 g oats (blitzed in a food processor)
2 eggs, large
1 -2 tablespoon milk
1/2 teaspoon vanilla extract

1
Preheat oven to 140u00b0C.
2
Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin.
3
In a large mixing bowl, sift flour, salt and ground spices together. Add oatmeal then mix to thoroughly combine. Make a well in the center and set aside.
4
In a heavy bottomed saucepan, melt butter, sugar, treacle and syrup on a medium to low heat. Stir to combine here and there. Do not allow the mixture to boil!
5
Once the mixture is deep and golden in appearance grate in the fresh ginger and lemon zest. Mix together, take off the heat and set aside.
6
In a small dish lightly whisk the eggs together.
7
Pour the melted butter mixture into the flour etc and beat to combine.
8
Beat in the eggs in two steps followed by the milk and finally vanilla extract.
9
Pour into the baking tin and bake for 1 hr 30 minutes. ( Although I use an oven thermometer, I check at 1 hr 20mins as my fan assisted oven is kinda keen).
10
Allow to cool in tin for 15 mins then transfer to a cooling rack.
11
DIFFICULT BIT. This is one of those cakes that tastes waaaaay better days after it has been made. So once completely cooled down, allow this to do its thing wrapped in parchment, then foil, and allow to sit untouched for three (yes 3!) days.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 220 g unsalted butter, 110 g light muscovado sugar, 55 g treacle, 200 g golden syrup, and more.

Yes, Fresh Ginger Parkin (Deep, Spicy, Sticky Cake From Nw England) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Ginger Parkin (Deep, Spicy, Sticky Cake From Nw England)

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