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Ginger Parkin with Ginger Ice Cream and Sugared Hazelnuts

A delicious ginger-infused cake served with homemade stem ginger ice cream and crunchy sugared hazelnuts.

BakingVegetarianDessertGingerIce Cream
Estimated Nutrition
Calories
1196.1
kcal / serving
9568.4 kcal total
Carbs
115.2g
per serving
921.6 g total
Fat
74.4g
per serving
595.2 g total
Protein
16.6g
per serving
132.8 g total
Cook Time
135
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Soft Light Brown Sugar
250
g
Golden Syrup
75
g
Black Treacle
175
g
Self-Raising Flour
200
g
Caster Sugar
for hazelnuts
150
g
Caster Sugar
for decoration
CondimentsSauces
7
tbsp
Stem Ginger Syrup
from a jar
Dairy
500
ml
Double Cream
150
g
Butter
softened, plus extra for greasing
2
piece
Eggs
free-range, beaten
5
tsp
Milk
1
piece
Egg White
free-range
Fruits
200
g
Strawberries
fresh
GrainsCereals
125
g
Oats
NutsSeeds
0.5
tsp
Ground Ginger
3
tbsp
Ground Ginger
1
tsp
Ground Nutmeg
1
tsp
Mixed Spice
1
pinch
Salt
550
g
Hazelnuts
whole
0.25
tsp
Sea Salt
1
piece
Lemon Verbena
Other
4
tbsp
Honey
Vegetables
110
g
Stem Ginger
from a jar, finely chopped

Method

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