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Parkin Cake


  • Author: Wholesome Patisserie

Description

Parkin Cake! Ginger spiced wholemeal cake with orange buttercream frosting! The perfect afternoon tea cake!


Scale

Ingredients

  • Cake
  • 250g salted butter, cubed and softened to room temperature 
  • 380g (2 cups) light brown sugar, lightly packed* see notes 
  • 2 large eggs, lightly whisked (each egg weighing approx. 55g each with shell on)
  • 4 Tbsp (80g) golden syrup 
  • 600g (3 1/2 cups) wholemeal self-raising flour, or plain wholemeal flour + 6 tsp baking powder sifted together 
  • 4 tsp ground ginger 
  • 1 1/2 cups (375ml) milk
  • Orange Buttercream Frosting 
  • 60g salted butter, cubed and softened to room temperature 
  • 2 1/2 cups (340g) icing/confectioners sugar 
  • 34 Tbsp freshly squeezed orange juice
  • Finely grated zest of 1 medium-large orange, approx. 1 tablespoon

Instructions

  1. Cake
  2. Pre-heat oven to 160ºC (320ºF). Grease and lightly flour a large rectangle cake sheet pan measuring 25cm x 35cm (9 x 13 inches). Or line with parchment paper, set aside. 
  3. If using plain wholemeal flour and not self raising, mix together plain flour and 6 teaspoons baking powder until well combined. Set aside. 
  4. In a large mixing bowl or the bowl of a stand mixer, add softened butter. Using an electric hand beater or the paddle attachment on stand mixer, beat butter for 2-3 seconds until just creamy. 
  5. Add brown sugar and cream together for 2 minutes until lighter in colour and fluffy. Scraping down the sides as needed. 
  6. Pour in half whisked egg, beat until well combined. Add remaining egg and beat until well combined. 
  7. Pour in golden syrup and beat until just combined. Scraping down the sides. 
  8. Alternating flour and milk, add half of the flour along with the ground ginger and half of the milk. Beat on low speed until just incorporated. 
  9. Add remaining flour and milk, beat on low speed until well incorporated but ensuring not to over-mix. NOTE: The batter will be quite thick, almost resembling a soft dough, it’s ok! It’s meant to be like that. 
  10. Transfer batter to prepared cake pan. Smoothing out the top with a spatula. 
  11. Bake for 40-45 minutes or until golden around the edges and a skewer inserted into the middle comes out clean.
  12. Remove and allow to cool in the pan for 30 minutes. 
  13. Carefully turn out and transfer to a wire rack to cool completely. 
  14. Orange Buttercream Frosting 
  15. In a large mixing bowl or the bowl of a stand mixer, add softened butter. Using an electric hand beater or the paddle attachment on stand mixer, beat butter for 2-3 seconds until just creamy. 
  16. Add 1 cup icing sugar and 1 tablespoon orange juice, beat until just combined. Scraping down the sides as needed.
  17. Add remaining icing sugar and 2 tablespoons orange juice, beat until well combined, add another tablespoon orange juice if needed. 
  18. Add orange zest and beat for a further 30 seconds until light, creamy and fluffy.
  19. Once cake has completely cooled, spread over frosting. 
  20. Slice into squares. 
  21. Serve and enjoy! 

Notes

Store in an airtight container, in the pantry or refrigerated, for 3-4 days. 

*Lightly packed brown sugar means to press the sugar lightly into your measuring cup using the back of a teaspoon, add more, lightly press down again, until the amount of sugar reaches the brim of your measuring cup.