In the North of England Parkin is the traditional cake for Bonfire Night, but I prefer a lighter gingerbread and I like to include stem ginger for extra flavour. This recipe has a buttercream topping with pieces of stem ginger to make it more delicious. You will need a tin 28 x 18cm (11 x 7 ins).
- 200g (7oz) margarine
- 200g (7oz) caster sugar
- 250g (9oz) self raising flour
- 1 teaspoon baking powder
- 2 level teaspoons ground ginger
- 1 level teaspoon mixed spice
- 1 tablesp black treacle
- 1 level tablesp ground almonds
- 3 large eggs
- 2 tablesp milk
- 5 pieces stem ginger in syrup
- 75g (3oz) butter
- 175g (6oz) icing sugar
- 2 pieces stem ginger
Line the tin with silicone paper and grease it.
Heat the oven to Gas 3/170C.
Cream together the margarine and sugar. Beat the eggs and gradually beat them into the creamed mixture a little at a time, adding a tablespoon of the flour towards the end.
Sieve together the remaining flour with the baking powder, ground ginger and mixed spice and fold it in.
Mix the black treacle with the milk then stir it in with the ground almonds.
Cut the stem ginger into small pieces and fold them in.
Spread the mixture into the tin and bake for 45 mins approx until the cake is firm to the touch. Leave to cool.
Cream together the butter and icing sugar then spread it over the top of the cake. Mark lines with a fork.
Cut the stem ginger into small pieces and put them in lines of three across the width and four lengthways.
Cut the cake into twelve squares, each section with a piece of ginger.
Note: if you would like a more intense ginger flavour add extra ground ginger and another tablespoon of black treacle.