English treacle cake with Yorkshire oat flour

Ingredients for 1 servings:

• 125 g butter
• 225 g wheat flour
• 225 g oat flour
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• 1 pinch of allspice
• 1 pinch of nutmeg
• 2 tsp baking soda
• 2 tsp baking powder
• 125 g brown sugar
• 175 g beet syrup, light
• 175 g syrup, treacle or black beet syrup
• 125 ml milk

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Cooking/baking time approx. 55 minutes; Total time approx. 7 days 1 hour 10 minutes

“Parkin” Treacle Cake – must rest for 7 days

Preheat the oven to 180°C. Grease a 20x20x5 square baking pan (or a springform pan if you don’t have one). Line the bottom and sides with greased baking paper. Sift flour, salt, spices, baking powder, and baking soda into a large bowl. Sprinkle the butter in small pieces on top. Rub into crumbs with your fingers. Add the oat flour and sugar and mix. Combine both syrups in a saucepan and heat over low heat until slightly runny (do not boil!). Make a well in the batter, pour in the syrup and milk, and mix vigorously with a wooden spoon. If the batter is too stiff, add a little more milk. Pour into the baking pan and smooth it out with a spatula (or the back of a spoon). Place in the center of the oven and bake for about 45 minutes. Do the skewer test: if no batter sticks to the surface, the cake is done. Otherwise, bake for about another 10 minutes. Let cool in the pan for 15 minutes. Then transfer to a wire rack and let cool completely. Wrap in aluminum foil and place in an airtight container. Let rest for a week, then slice and enjoy.