R Cartwright Dense and full of flavour. For those who haven’t made this rich, ginger cake before, you should know this it improves with keeping and can keep for up to a week in an air tight container. But it never lasts that long with me around. Perfect for the winter months, bake yourself some banana ginger parkin today.
To make the Parkin you will need:
Ingredients
- 200g / 2 cups plain gluten free flour
- 10ml /2 tsp gluten free Bicarbonate of soda
- 10ml /2 tsp Ground ginger
- 150g / 1 1/4 cup medium gluten free oatmeal
- 50g / 4tbsp muscovardo sugar
- 75g / 6tbsp margarine
- 150g /3 tbsp golden syrup
- 1 egg, beaten
- 3 very ripe bananas, mashed
To decorate
- 75g / 1/4 cup icing sugar
Method
- Preheat the oven to 160c /gas mark 3.
- Grease and line a 7 x 11” cake tin
- Mix the flour, bicarbonate of soda, ginger and oatmeal in a large bowl.
- Melt the sugar, margarine and syrup over a low heat in a saucepan.
- Stir the melted margarine into the flour.
- Beat in the egg and mashed bananas.
- Pour into the tin, level off and bake for 1 hour.
- Allow to cool and cut into squares.
- Make up the icing by mixing the icing sugar with a little water to make a smooth, runny icing.
- Drizzle icing over each square.
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