Hi, I am Joana. Today, we’re going to make chocolate topped sultana flapjack cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate Topped Sultana Flapjack Cake Recipe
Chocolate Topped Sultana Flapjack Cake is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Chocolate Topped Sultana Flapjack Cake is something which I’ve loved my whole life. They’re nice and they look wonderful.
To be with this particular recipe, we have to prepare a few ingredients. You can have chocolate topped sultana flapjack cake using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
- Make ready 200 g unsalted butter or margarine
- Take 250 g golden syrup
- Make ready 80 g soft light brown sugar
- Prepare 100 g oats
- Get 250 g self-raising flour
- Take 75 g sultanas
- Take 1 teaspoon cinnamon
- Get 200 g plain/dark chocolate for the top of the cake
Steps to make Chocolate Topped Sultana Flapjack Cake:
- Pre-heat your oven to 170 C / Gas 3-4. Grease the sides of a 20cm loose bottomed tin and line the base.
- Add the butter or margarine, golden syrup and sugar to a saucepan and heat gently until it’s all dissolved. Remove from the heat. In a large bowl add the oats, flour, sultanas and cinnamon and stir until well combined. Add the melted butter/syrup mixture to the bowl and give it all a really good mix. It’ll look quite runny once it’s all combined but that’s fine, this is a firm but moist cake once baked.
- Pour the mixture into the prepared tin and pop it into the oven to bake until a skewer comes out clean, about 1 hour.
- Once baked remove from the tin after 5 minutes and allow it to cool completely on a wire rack. Once cooled melt your chocolate completely and spread over the top of the cake and pop it into the fridge to set.
- Keep the cake in an airtight container in the fridge for up to 4 days – it keeps moist that way.
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