Fresh Ginger Parkin Deep Spicy Sticky Cake From Nw England Recipes

FRESH GINGER PARKIN (DEEP, SPICY, STICKY CAKE FROM NW ENGLAND)

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

This recipe took FOREVER to reach. Way too many hours on the web, way too many hours in the kitchen, tweaking (while thinking maybe I ought to get a life?!) Anyway, here it is, medicine for the soul in the crisp, cold of Autumn. Please don't be deterred by the amount of spice as it really is imperative in producing what slowly becomes the most delicious, mellow, sticky blend of...sigh! As a rule I tend to weigh ingredients when baking for accuracy, however should anyone be interested in this but unsure of the conversion from grams to cups, just say the word and I'll send them over :-)

Provided by Fili Eve

Categories Dessert

Time 1h45m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 561.7, Fat 25.5, SaturatedFat 15, Cholesterol 105.9, Sodium 46.9, Carbohydrate 78, Fiber 3.4, Sugar 25.1, Protein 8.4

PARKIN

Parkin image

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 1h15m

Yield Makes 16 squares

Number Of Ingredients 9

Ingredients

200g butter, plus extra for greasing
1 large egg
4 tbsp milk
200g golden syrup
85g treacle
85g light soft brown sugar
100g medium oatmeal
250g self-raising flour
1 tbsp ground ginger

Steps:

Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
Pour the mixture into the tin and bake for 50 mins - 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can - it'll become softer and stickier the longer you leave it, up to two weeks.

Nutrition Facts : Calories 248 calories, Fat 11.4 grams fat, SaturatedFat 6.7 grams saturated fat, Carbohydrate 33.3 grams carbohydrates, Sugar 18.5 grams sugar, Fiber 0.9 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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