Parkin Cake

Traditional English cake made with oats treacleand spicesand baked until moist and tender

British
Baked Goods

129

Calories

Carbs

4.8 g

Fat

Protein

Parkin Cake

Method

Heat oven to 160C/140C fan/gas 3. Grease a deep 22cm/9in 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 and keep for 3-5 days before eating if you can – it’ll become softer and stickier the longer you leave it, up to 2 weeks.

Ingredients

Butter

Butter

200g

Egg

Egg

1 large

Golden Syrup

Golden Syrup

200g

Black Treacle

Black Treacle

85g

Brown Sugar

Brown Sugar

85g

Whole Milk

Whole Milk

4 tbs

Self-raising Flour

Self-raising Flour

250g

Ground Ginger

Ground Ginger

1 tbs

Oatmeal

Oatmeal

100g

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