Go Back

Oaty ginger cake

This oaty ginger cake is more healthy version of the traditional English Parkin - but it's still absolutely yummy, dense and sticky. Perfect for winter festivities - particularly at Halloween and bonfire night! It's easy to make - although it takes an hour to bake. It's really sweet so you can reduce the sugar down to 100g or even 50g if you wish and it's still delicious. You can make it dairy-free as shown in the ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g butter or dairy-free spread
  • 150 g dark muscovado sugar
  • 3 Tbsp honey
  • 200 g wholewheat flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp ginger
  • 200 g porridge oats
  • 3 pieces of stem ginger in syrup
  • 2 eggs
  • 300 ml milk or oaty milk

Method
 

  1. Preheat the oven to 180°C. Line a deep about 22x22 cm cake tin with baking paper.
  2. Melt the butter and sugar in a small pan over low heat. Take it off the heat, stir in the honey and let it cool.
  3. Mix the flour and baking powder in a large mixing bowl. Add the spices and oats, then combine.
  4. Cut the ginger into small pieces.
  5. Mix the eggs are with milk.
  6. Add the butter mixture to the flour mixture, then pour in the egg mixture. Combine.
  7. Pour the batter into the tin.
  8. Bake for about 60-75 minutes. Let it cool for 10 minutes in the tin, then transfer to a wire rack.
  9. When completely cooled cut them into cubes or slices.