Fresh Ginger Parkin (Deep, Spicy, Sticky Cake from Nw England)
- Ready In:
- 1hr 45mins
- 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
- Preheat oven to 140°C.
- Grease (I use butter) and line with baking parchment an 8 x 8inch square baking tin.
- 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.
- 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!
- 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.
- In a small dish lightly whisk the eggs together.
- Pour the melted butter mixture into the flour etc and beat to combine.
- Beat in the eggs in two steps followed by the milk and finally vanilla extract.
- 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).
- Allow to cool in tin for 15 mins then transfer to a cooling rack.
- 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.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!