Side Pannel
Oatmeal and Treacle Gingerbread Cake
Oatmeal and Treacle Gingerbread Cake
- Recipe Submitted by maryjosh on 03/06/2019
Ingredients List
- 1 1/2 cups medium oatmeal , see NOTE
- 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon Mixed Spice
- Homemade Mixed Spice Recipe (recommended)
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 2/3 cups Black Treacle (can substitute dark molasses)
- 1/4 cup Golden Syrup (there is NO substitute, it is completely different in flavor than corn syrup)
- 1 cup loosely packed brown sugar
- 6 tablespoons butter
- 3 tablespoons lard (optional, can substitute butter)
- 1/4 cup candied/crystallized ginger , finely diced (optional)
- Candied Ginger
- 1 large egg , lightly beaten
- 2 tablespoons whole milk
Directions
Generously grease an 8x8 inch baking pan and line the bottom with parchment paper. Preheat the oven to 300 degrees F.
Place the medium oatmeal in a large bowl along with the spices, salt and baking powder.
In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.
Place the squares into an airtight container.
Notes
*OATS: The form of oats traditionally used in parkin is not rolled outs, they're what we call steel-cut oats in the United States, "medium oatmeal" in England and Irish oatmeal in Ireland. Whole oat groats are dehusked and can either be milled into a fine, medium or course "oatmeal." Parkin calls for medium. An easy way to make "medium oatmeal" per the British definition, is to take steel-cut oats and pulse them briefly in a food processor until they are broken down but not to a fine flour, you want some small chunks to remain.
Place the medium oatmeal in a large bowl along with the spices, salt and baking powder.
In a medium saucepan add the brown sugar, black treacle, golden syrup, butter and lard (if using). Heat the mixture until the sugar is melted (don't boil it) and remove from the heat. Let it cool for 5 minutes.
Pour the hot mixture into the dry mixture and stir well to combine. Add the candied ginger, egg and milk and stir well to combine. The batter will be liquid and sticky.
Pour the batter into the prepared baking pan and bake 70-80 minutes or until a toothpick inserted into the middle comes out clean. The cake should be fairly firm but springy. Let the cake cool in the pan. Invert the cake onto a platter. Peel off the parchment paper. Cut the parkin into squares.
Place the squares into an airtight container.
Notes
*OATS: The form of oats traditionally used in parkin is not rolled outs, they're what we call steel-cut oats in the United States, "medium oatmeal" in England and Irish oatmeal in Ireland. Whole oat groats are dehusked and can either be milled into a fine, medium or course "oatmeal." Parkin calls for medium. An easy way to make "medium oatmeal" per the British definition, is to take steel-cut oats and pulse them briefly in a food processor until they are broken down but not to a fine flour, you want some small chunks to remain.
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