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9
10 minutes
30 minutes
Traditional British
Autumn Recipes
Originating from Yorkshire, this traditional cake has a slightly denser consistency and is delightfully chewy due to the addition of oats. It is great eaten fresh but, if you can resist temptation, it will become stickier and more delicious the longer it is left in the cake tin. Make it a week ahead for the perfect parkin.
100g organic self raising flour
200g organic rolled oats
2 tsp ground ginger
½ tsp mixed spice
1 tsp bicarbonate of soda
100g unsalted organic butter
150g golden syrup
50g black treacle
100g soft brown sugar
1 organic egg, beaten
2-3 tbsp organic milk, if needed
Preheat your oven to 160°C (320°F) and line a rectangular cake tin with baking parchment.
In a mixing bowl, sift the self-raising flour, spices and bicarbonate of soda and stir in the oats.
In a saucepan, melt the butter, golden syrup, black treacle, and brown sugar over low heat. Stir until the sugar has dissolved and the mixture is smooth.
Remove the saucepan from heat and leave to cool slightly.
Add the beaten egg to the cooled mixture and stir until well combined.
Combine the wet mixture into the dry mixture and stir until everything is fully combined. If the mixture seems too thick, add a couple of tablespoons of milk to achieve a soft dropping consistency.
Pour the batter evenly into the prepared cake tin.
Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the centre comes out clean.
This family friendly recipe is a rich and sticky ginger cake robust enough to withstand outdoor eating. Made with oats for a dense and chewy consistency.
