As Halloween approaches and the scent of autumn fills the air, my kitchen has been buzzing with activity. And, I've got to admit, I've been indulging in a bit of a historical baking journey. Enter the Parkin Cake - a treat that always takes me back to the tales of old England, where this cake began its journey.
Just out of the oven...
You know, Parkin isn’t just your average cake; it's a delightful blend of ginger warmth, oatmeal heartiness, and the sweet allure of treacle. Rooted deeply in the North of England, particularly Yorkshire and Lancashire, this cake whispers stories of ancient Pagan celebrations, possibly the Celtic festival of Samhain marking the end of the harvest.
As times changed, so did the Parkin, merging with Christian traditions and becoming an iconic Halloween and Bonfire Night staple.
For today's recipe, I've tried to capture the essence of those age-old traditions, and add my own little twist. Each bite of this Parkin isn’t just about savouring its rich flavours, but it's also a journey through time. As you cozy up with a slice and perhaps a hot cup of tea, let the layers of history and warmth envelop you. And hey, don’t forget to share your Parkin tales with me!
Ingredients:
(Make one 8" square cake)
Unsalted Butter, 200g + More For Greasing
Golden Syrup, 200g
Treacle, 85g
Light Muscovado Sugar, 85g
Rolled Oats Preferably Amazin' Graze, 100g
Unbleached All Purpose Flour, 250g
Baking Powder, 1 TBSP
Sea Salt, 1/2 TSP
Ginger Powder, 1 TBSP
Cookie Spice Blend Homemade, 1 TBSP
Whole Milk, 1/4 Cup
Egg, 1
Equipment:
8" Square Cake Pans
Oven
Sauce Pot
Directions:
Please visit my "Cookie Spice Blend" for the recipe.
Preheat oven to 160 degree celsius or 320 fahrenheit.
Lightly grease cake pan with some butter and line with parchment paper, bottom and sides. Set it aside until ready to use.
In a sauce pot over medium heat, add butter, golden syrup, treacle and brown sugar.
Stir until the butter has completely melted and sugar has completely dissolved.
Remove from heat and set it aside until ready to use.
In a large bowl, combine oats, flour, baking powder, salt, ginger powder and cookie spice blend.
Add that dry mixture into the wet mixture.
Mix until everything is fully incorporated.
Next, fold in milk and egg until well combined.
Transfer the batter to the prepared cake pan.
Give it a shake to even the top.
Wack into the oven and bake for 50 mins to 60 mins or until the top is glossy golden browned.
Remove from the oven and set aside to cool down completely.
Unmold and wrap with parchment paper or aluminium foil.
Set aside in a cool and dry place for up to 3 days.
It will taste better the longer you keep it.
You have to give this a try...
Mama Mia...
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