Yorkshire Parkin Wheat Gluten Dairy Nut Free Recipes

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YORKSHIRE PARKIN - WHEAT, GLUTEN, DAIRY, NUT FREE



Yorkshire Parkin - Wheat, Gluten, Dairy, Nut Free image

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

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

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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