Yorkshire Parkin - Wheat, Gluten, Dairy, Nut Free |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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A rich very dark cake adapted from the original Parkin recipe for all those who cannot tolerate wheat. I have made Parkin for many years, it is a great favourite of my family. You can add ground ginger instead of the spice to make a ginger cake. It freezes well and keeps for several days in an airtight tin. Ingredients:
4 ounces margarine |
1/2 cup black treacle |
1/4 cup golden syrup |
4 fluid ounces milk |
5 ounces self-rising flour, wheat free |
2 ounces rice flour |
1 ounce potato flour |
2 ounces caster sugar |
1 teaspoon xanthan gum |
2 teaspoons mixed spice |
1 teaspoon bicarbonate of soda |
1 teaspoon baking powder |
1/2 cup applesauce, puree |
1 tablespoon white vinegar |
Directions:
1. Heat the oven to 170 degrees Centigrade.
2. Warm the margarine, treacle and syrup in a pan until the marge is melted.
3. Add the milk and stir well, allow to cool.
4. Put all the other dry ingriedants in a mixing bowl and mix together well.
5. Add the apple puree, vinegar, and treacle mix to the dry goods.
6. Beat very well with a wooden spoon or hand whisk to obtain a smooth batter.
7. DO NOT ADD ANY OTHER LIQUID!
8. Pour into a lined square 6 /7 baking tin.
9. Freeze when cold, after the cake has been cut into pieces.
10. Or store in an airtight tin.
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