Yorkshire Parkin

This is a cake I have baked for many, many years, especially when the boys were younger. It originated from Northern England, specifically Yorkshire. It dates back to 1728.. Traditionally, it is made around Guy Fawkes night, November 5th. I intend to think of it as a winter recipe. It is a shame to bake it for one event. It is delicious on a rainy, cold winter’s day with a cup of coffee, snuggled up inside. It has incredible warmth to it.

It is one of those cakes that improves if you don’t eat it straight away. That’s if you can resist it. It becomes stickier and the flavours intensify. In the early days, and in some recipes, only black treacle was used. I think adding golden syrup makes it less bitter and appeals to a wider audience.

Ingredients needed

1. Gluten-free oats. For this, you need oatmeal or small oats. If using oats, you can blitz them down a little.
2. Gluten-free plain flour. Just use whatever gluten-free flour you prefer
3. Baking Powder. Make sure whatever baking powder you use is gluten-free.
4. Spices. You will need ground ginger, mixed spice and a little grated nutmeg.
5. Large Orange. The zest will go into the cake, and you can use the juice to make the glace icing.
6. Stem Ginger. This is optional, but I believe it really adds to the cake. It gives a ginger kick.
7. Oil or dairy-free butter. I have used both of these. While I prefer the butter, they both make a lovely, moist cake. If using oil, it needs to be a neutral one, such as vegetable oil.
8. Golden Syrup. This adds stickiness and moisture to the cake. It gives a lovely caramel flavour and helps balance the heat of the ginger. Years ago, golden syrup conjured up one brand, Tate & Lyle. Now most supermarkets carry their own brand. In the US and Canada, it is called corn syrup
9. Black treacle. Like the golden syrup, it is made by Tate & Lyle. Unlike golden syrup, it is mainly that brand that is bought. In the US and Canada, it is called molasses. This gives the cake its deep, rich colour. It adds a complex richness verging on bitter notes.
10. Dark brown or muscovado sugar. You can use either of these. There is a difference between the sugars. Muscovado sugar is less refined than dark brown sugar, which is refined white sugar. This results in a stickier, intense flavour with muscovado sugar and with a higher mineral content.
11. Dairy-free milk. Use either soya or oat milk for this recipe

Yorkshire Parkin Recipe

Yorkshire Parkin

Author: Karran Cooking Method:Baking Cuisine:British Courses:Tea Time Treat

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servings Best Season:Fall

Description

A delicious, moist ginger cake containing oats, orange zest and stem ginger. It hails from the north of the UK in Yorkshire.

Ingredients

Dry Ingredients

• 80 g of gluten-free medium oatmeal or blitzed oats
• 200 g of gluten-free plain flour
• 2 tsp of baking powder
• 3 tsp of ground ginger
• 3/4 tsp of mixed spice
• 1/4 tsp of ground nutmeg
• Pinch of salt
• 1 orange
• 1 1/2 balls of stem ginger (optional)

Wet Ingredients

• 100 ml of vegetable oil or 100 g of dairy-free butter
• 150 g of golden syrup
• 50 g of black treacle
• 150 g of dark muscadavo sugar or dark soft brown sugar
• 125 ml of dairy-free milk

Instructions

1. Preheat the oven to 160 °C Fan / 180 °C / 350°F / Gas mark 4. Slightly grease and line a 9-inch square baking tin with baking parchment.
2. In a large bowl, sift in flour, baking powder, spices, and salt. Add the oats and the zest of 1 orange. Give a quick mix.
3. To a large saucepan, add the sugar, golden syrup, black treacle, finely chopped stem ginger, and oil or butter. Put on a low heat and cook, stirring often, until it has melted. Do not allow this to boil. Using a spatula, scrape every last bit over the dry ingredients. Next, add the milk and use a balloon whisk until no lumps or dry ingredients are showing.
4. Pour the batter into the lined tin and level the top. Place it onto the middle shelf of the oven and bake for 30 minutes. At that point, check it. You want it firm to the touch, and when a skewer is inserted into the middle and comes out clean. Cover the top with foil if the top of the cake is getting too dark before it has finished baking.
5. Once removed from the oven, leave the cake in the tin for a further 15 minutes. Next, turn out onto a wire rack and leave to fully cool.
6. If you want to decorate the cake, combine 125 g of sifted icing sugar with either some squeezed orange juice or a little ginger syrup from the stem ginger. Whisk and then drizzle over the cake.

Keywords:vegan ginger cake, gluten free ginger cake, vegan Yorkshire Parkin, Vegan cake, gluten free cake, Afternoon tea, Vegan Cakes

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