I loved Parkin as a girl it was my favourite thing during Bonfire night celebration. Parkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in Northern England. Where I grew up. And I knew I had to find a Gluten-free Parkin Cake recipe that would work. It took a couple of attempts but I found one that took me back to my childhood.
Parkin is associated with Yorkshire, particularly the Leeds area, it is very widespread and popular elsewhere, notably in Lancashire, which is where my dad’s family come from.
Parkin is baked into a hard cake but with resting becomes moist and even sometimes sticky. And my love for it has never faded but as my girls are coeliac I have had to find a Gluten-free way of making. Thankfully since being able to source Gluten-free porridge oats cheaply, it is possible as oatmeal is at the heart of this dish.
Tasty Gluten-free Parkin Cake
- 250g / 9oz golden syrup
- 50g / 2oz black treacle
- 115g / 4oz butter
- 115g / 4oz dark brown sugar
- 250g / 9oz Gluten free porridge oats (chopped in food processor) OR gluten-free oatmeal if you can find it
- 1 teaspoon ground ginger, more if you love ginger like me
- 90g / 3oz Gluten free self-raising flour
- 25g / 1oz ground almonds
- 1 large egg
- 1 tablespoon milk
THE HOW-TO BIT
- Preheat the oven to 140°C / 280°F and grease and line a medium square baking tin.
- In a pan place the syrup, treacle, sugar and butter and heat on low until the butter has completely melted, do not let the mixture boil. It helps to heat the syrup or treacle slightly to help it pour better.
- In a separate large baking bowl, mix the flour, almonds, a pinch of salt, ground ginger and chopped porridge oats (or oatmeal) and mix until well combined.
- Add the melted mixture from the pan to the dry ingredients and mix until fully incorporated.
- Finally, add the whisked egg and the milk. You should have a dark, even cake batter.
- Pour into your tin and bake for 1 hour. Check it is cooked through by sticking a skewer into the mix which should come out clean
- Remove from the tin and leave to cool before slicing. Store in an airtight container.
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If you enjoyed this recipe remember to share it and you can find more of my gluten-free desserts by clicking these links
- Tasty Slow-cooker Apple Crisp – gluten free
- Light and Tasty Gluten-Free Banana Bread
- Awesome Gluten Free Apple Muffins
- Gluten Free Chocolate Blueberry Mini Brownies
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