My grandfather would make Ginger Parkin when my dad was a child. I remember dad telling me that my grandfather was a Yorkshire man. Parkin is traditionally a cake which originated in the north of England. It’s very often associated with Yorkshire and particularly the Leeds area. However it is very wide spread and popular across the north of the country. Parkin is a gingerbread cake that’s made with oats and black treacle.
Sadly my dad’s grandfather died before I was born. Dad told me he would make this as a treat for his family and my dad then made it for us. I only ever remember him making it on a couple of occasions. My dad would tell me I needed to leave it three days before I could eat it. I would always ignore this information and just dig in. Although it is better when left for a few days.
In Lancashire, Parkin is baked into a hard cake but when it’s left to rest it becomes moist and sticky. Although in Hull and East Yorkshire, it has a a drier, more biscuit like texture than in other areas. Parkin is eaten on Guy Fawkes Night which is the 5th November but it is enjoyed throughout the winter months. My version of this cake uses molasses and local honey instead of treacle and golden syrup. Plus I have used coconut oil and coconut sugar instead of butter and brown sugar. I’m also pleased to report that my family loved it too.
Makes 12 portions
- Mixing bowl
- Square baking tin
- Cooling rack
- Molasses x 100g
- Local honey x 100g
- Coconut oil x 150g
- Spelt flour x 200g
- Gluten free oats x 200g
- Ground ginger x 3 tsp
- Coconut sugar x 150g
- Baking powder x 2 tsp
- Egg x 1
- Oat milk or a milk or your choice x 40 mls
- Preheat the oven to 180°.
- Add the molasses, honey and coconut oil to the pan.
- Turn the hob onto a medium heat and melt all the ingredients together.
- Don’t let the ingredients cook, they just need to melt together.
- Once melted set aside.
- Next take a small amount of the coconut oil and grease the baking tray.
- Then set the baking tray aside.
- Now combine the spelt flour, oats, spices, sugar, salt and baking powder in the mixing bowl.
- Pour over on the molasses, honey and coconut oil mixture and mix into the flour mix.
- Beat the egg with the milk and then beat into the batter.
- The batter will be easy to pour into the cake tin.
- Once the cake batter is in the tin and spread evenly across the base, put it into the oven.
- Bake for 90 – 105 minutes.
- When cooked, the centre of the cake will spring back when touched.
- Leave the cake to cool in the tin for 30 minutes.
- Then remove and leave on the cooling rack until completely cool.
- Slice the cake and keep in a tin a three days.
- Serve with a cup of tea and enjoy.
My husband and son love this cake. It’s a great cake that can be stored for a long time. So it could make a brilliant present for friends and family. I have adapted my dad’s recipe slightly to contain less processed sugars and fats. Unfortunately it’s not the healthiest of sweet treats but it’s delicious to eat occasionally. It’s especially enjoyed in this house with a cup of tea and a sit down. However you decide to eat this cake, as always, enjoy.
What’s your favourite cake or biscuit? I would love to know so let me know in the comments below. Please don’t forget to like and follow this blog. I publish lots of recipes and blog posts every Monday, Wednesday and Friday so don’t miss them and follow me.