One sunny Saturday afternoon, many years ago, I came home from my Saturday job to find that my Dad had made Ginger Parkin. It was the first time I had heard of this yummy treat. My Dad told me my Grandfather, his father, used to make it. He fancied a sweet treat and he decided to make this one. I was so pleased he did. It was so yummy and I ate a slice as soon as I found out where it was in the kitchen.
My Dad did tell me it gets better with age but I decided to ignore that advice and just tuck in. Although it does become more like a biscuit after a few day if you store it in an airtight container. It’s even better after a couple of weeks. I decided to make this treat for my husband Howard and son Ted. They really enjoyed the first version so I decided to add chocolate and orange to a new batch. Howard and Ted both enjoyed it again. The chocolate and orange made this version seem Christmas ready and it’s one we will no doubt be having again.
Makes 12 portions
- Mixing bowl
- Square baking tin
- Cooling rack
- Molasses x 100g
- Local honey x 100g
- Coconut oil x 150g plus extra for greasing the baking tin
- 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 150°C.
- 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.
Chocolate, Orange and Ginger Parkin was a huge hit in our house. Both Howard and Ted love this cake. It’s a great cake that can be stored for a long time. 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, please enjoy.