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three pieces of classic parkin cake

Classic Parkin Recipe

Prep

20 min

Bake

1hr 30mins

Serves

12

Difficulty

Medium
three pieces of classic parkin cake

About

A delightful treat from Northern England, parkin is a traditional sponge cake made with oatmeal, treacle, golden syrup and ginger. Easy to make, it's perfect to make a few days in advance, and pairs well with a cup of tea.

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 140ºC/275ºF/Gas Mark 1 and grease and line a square cake tin.

Step 2

Melt the butter, Tate & Lyle Dark Soft Brown Sugar treacle and golden syrup in a pan, but do not boil. When melted, remove from the heat and put to one side.

Step 3

Measure the dry ingredients into a large bowl and make a well in the centre. Gradually add the melted butter mixture and stir. Pour in the eggs and milk and stir again.

Step 4

Pour into the prepared baking tin and bake in the oven for an hour and a half.

Step 5

Remove from the oven and leave to cool in the tin for 30 minutes, then turn out and place on a wire rack to cool completely.

Step 6

Always eat the parkin a day or two later – it gets stickier with age!

Step 7

Store for 24-48 hours before serving.

Ingredients – 11 items

Serving

1

Butter

Butter

Room temperature, cut into pieces

110 g
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

110 g

Lyle’s Black Treacle

55 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

200 g

Oatmeal

225 g
Flour

Self raising flour

110 g
Ginger-Ground

Ground ginger

2 tsp
Mixed-spice

Ground mixed spice

1 tsp
Salt-table

Pinch of salt

1
Milk

Milk

1 tbsp

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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