Yorkshire Parkin Wheat Gluten Dairy Nut Free Recipes
YORKSHIRE PARKIN - WHEAT, GLUTEN, DAIRY, NUT FREE
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.
Provided by Ladyme
Categories European
Time 1h10m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 170 degrees Centigrade.
- Warm the margarine, treacle and syrup in a pan until the marge is melted.
- Add the milk and stir well, allow to cool.
- Put all the other dry ingriedants in a mixing bowl and mix together well.
- Add the apple puree, vinegar, and treacle mix to the dry goods.
- Beat very well with a wooden spoon or hand whisk to obtain a smooth batter.
- DO NOT ADD ANY OTHER LIQUID!
- Pour into a lined square 6"/7" baking tin.
- Freeze when cold, after the cake has been cut into pieces.
- Or store in an airtight tin.
Nutrition Facts : Calories 295.7, Fat 10.9, SaturatedFat 2.1, Cholesterol 1.9, Sodium 529, Carbohydrate 47.9, Fiber 0.9, Sugar 9, Protein 2.8
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