Each year, my family gets together around my late grandfather’s birthday to remember him. He was an English man from Heywood, Lancashire, and his favourite cake was Parkin Cake, so this year I decided to make this in memory of him! This is a traditional gingerbread cake from Northern England made with oats, treacle and ginger.
The longer you keep this, the nicer it is as the freshly baked cake is quite dry and crumbly, however becomes softer and stickier the longer you keep it.
This is adapted from a recipe from BBC Good Food.
This is best served at least 3 days after baking, and keeps up to 2 weeks.
Preheat oven to 160 degrees. Add butter, golden syrup, treacle, and brown sugar to bowl. Heat - 2 minutes/60 degrees/Speed 3. Add oats, flour, milk, egg and ginger. Mix 10 seconds/Speed 5. Pour into cake tin and bake for 40 minutes or until a skewer comes out crumb free. Leave to cool. Once cool, double wrap in baking paper and foil to keep.Parkin Cake
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