Parkin Cake
User Reviews
5
Parkin Cake
Description
This parkin cake recipe uses a mix of golden syrup, butter, molasses (or treacle), and brown sugar melted gently and combined with a dry mixture of flour, baking powder, ground ginger, bicarbonate of soda, and oats. An egg and milk are whisked in to create a thick batter that is poured into a lined baking pan.
The cake is baked at a low temperature (160°C/310°F) for 60 to 75 minutes until the center springs back and a skewer comes out clean. Once cooled and cut into squares, the cake is naturally sticky and dense due to the syrup and oats. It benefits from resting wrapped for 3 to 5 days which enhances the stickiness and intensifies the ginger flavor.
Parkin is traditionally served on its own or alongside hot custard, offering a combination of sweet, slightly spicy, and chewy textures. The cake stores well in an airtight container and is often better after some days resting to allow flavors to meld.
Ingredients
- ¾ cup golden syrup 200g (corn syrup)
- 1 tick butter 115g
- ⅓ cup molasses 115g (treacle)
- ½ cup brown sugar 115g
- 1 ⅔ cups all-purpose flour 200g
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon bicarbonate of soda (baking soda)
- ⅔ cup oats 100g
- 1 egg
- ½ cup milk 100ml
Instructions
- Preheat the oven to 160°C/310°F. Line a 20x20cm/8x8in baking pan with baking paper.
- Melt the butter, golden syrup, treacle and sugar in a pan, but don’t allow it to boil. Stir to combine.
- In a large bowl, sift in the flour, baking powder, ginger and soda, then stir in the oats.
- Pour in the melted butter mixture and stir to combine into a thick batter.
- Whisk the egg into the milk, then mix them into the batter.
- Pour the batter into the prepared baking pan and bake for 60-75 minutes or until the centre springs back when touched and an inserted skewer comes out clean.Allow to cool in the tin before cutting into squares.
- It’s best if you wrap it and allow the flavours to develop and the cake to get sticky over 3-5 days, but can be eaten immediately.
Notes
- Store parkin cake in an airtight tin to maintain moisture and improve stickiness over several days.
- For best texture and flavor, allow the cake to rest for 3 to 5 days before consuming.
- Serve parkin plain or with hot custard for a warming dessert experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 126mg | 5% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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