Nope, I am not talking about manoeuvring a motor vehicle into a designated stopping space.
Neither am I talking about coats (that’s a Parker).
I am, of course, talking about cake.
Parkin is a traditional Yorkshire cake and is the cake of autumn nights and bonfires as it is full of ginger and spices. It is also traditionally eaten on Bonfire Night, so . . . what more excuse is needed for cake.
The texture of Parkin comes from oatmeal, but for this one I have omitted that and used a mix of ground almonds and flax-meal instead.
The flavours are very like gingerbread, but with a sugary warmth from the syrups. Side note – in order to reduce the amount of refined sugar I swapped the treacle and golden syrup for date syrup and agave. If you prefer to but the former back in, no problem.
So grab a hunk of cake, a sparkler and get outside and draw some swirly patterns in the dark!
- 100g unsalted butter
- 50g coconut sugar, or dark brown sugar if preferred
- 25g date syrup, or treacle if preferred
- 100g agave syrup, or golden syrup if preferred
- 100g gluten-free self-raising flour
- 1/2 tsp gluten-free baking powder
- 40g ground almonds
- 10g flax-meal
- 1/2 tbsp ground ginger
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground mixed spice
- 1 egg
- 1 tbsp milk
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Grease and line an 8 inch square tin.
- Melt the butter, sugar and syrups together over a low heat until just combined. Allow to cool a little.
- In a separate bowl mix together the flour, baking powder, ground almonds, flax-meal, ground ginger, nutmeg and mixed spice.
- Add the dry ingredients to the melted butter, sugar and syrups and mix until combined.
- Beat the egg and milk together and then add to the mixture and mix until combined.
- Pour into the prepared tin and bake for 20 – 30 minutes or until a skewer inserted into the middle come out clean.
- Leave to cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Store in an air-tight container out of direct sunlight.
© The Pink Rose Bakery