Parkin Cake

Instructions

1. 1

   Preheat Oven and Prepare Tin

   5 min

   Set your oven to preheat at 160°C (or 140°C for fan ovens) which ensures even baking. While the oven heats up, take a deep 22cm (9in) square cake tin, grease it well with butter or oil, and line the base and sides with baking parchment to prevent sticking.

2. 2

   Whisk Egg and Milk

   3 min

   In a mixing bowl, crack open 1 large egg and add 4 tablespoons of milk. Use a whisk to combine them until the mixture is smooth and slightly frothy, indicating it's well mixed.

3. 3

   Melt Syrup and Butter Mixture

   58 min

   In a large saucepan over low heat, combine 200g of golden syrup, 85g of black treacle, 85g of brown sugar, and 200g of butter. Stir gently until everything is melted and the sugar is fully dissolved, then remove the pan from the heat, ensuring it doesn’t boil.

4. 4

   Mix Dry Ingredients and Combine

   8 min

   In a separate bowl, mix together 100g of oatmeal, 250g of self-raising flour, and 1 tablespoon of ground ginger until evenly distributed. Gradually incorporate this dry mixture into the melted syrup mixture, followed by the whisked egg and milk, stirring until just combined; avoid overmixing to keep the cake light.

5. 5

   Bake the Cake

   1 min

   Carefully pour the cake batter into the prepared tin, spreading it evenly. Place in the preheated oven and bake for about 50 minutes to 1 hour, until the top is firm to the touch and has a slightly crusty appearance, indicating it is cooked through.

6. 6

   Cool and Store Cake

   1 min

   Once baked, allow the cake to cool in the tin for about 10-15 minutes. After cooling, wrap the cake tightly in parchment paper and then in foil, storing it at room temperature for 3-5 days to develop its rich flavor and improve its texture.