Spiced with ginger and cinnamon, this easy-to-make cake has a deliciously nutty texture.
Lancashire Parkin
12
55
MINS
MINS
Metric
Imperial
INGREDIENTS
| 100g | Trex, plus a little extra, for greasing |
| 100g | Light muscovado sugar |
| 100g | Golden syrup |
| 1 | Large egg |
| 4 tbsp | Milk |
| 100g | Self-raising flour |
| ¼ tsp | Salt |
| 2 tsp | Ground cinnamon |
| 2 tsp | Ground ginger |
| 100g | Fine or medium oatmeal |
Method
Preheat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Lightly grease a 18cm (7in) square cake tin with a little Trex, then line the base with a square of greaseproof paper. Lightly grease the paper.
Melt the Trex, muscovado sugar and golden syrup in a saucepan. Remove from the heat and set aside to cool for a few minutes.
Beat together the egg and milk.
Sift the flour, salt, cinnamon and ginger into a mixing bowl, then stir in the oatmeal. Make a well in the middle, then stir in the melted mixture and the beaten egg and milk. Mix well until all the ingredients are thoroughly combined.
Turn into the prepared tin. Transfer to the oven and bake for 50-55 minutes. Cool on a wire rack, then turn out and store in an airtight tin.
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