Hi, I’m Clara. Today, I will show you a way to prepare chocolate topped sultana flapjack cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. 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 popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chocolate Topped Sultana Flapjack Cake is something that I have loved my entire life. They are nice and they look wonderful.
To be with this particular recipe, we have to first prepare a few components. You can cook chocolate topped sultana flapjack cake using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
- Get 200 g unsalted butter or margarine
- Take 250 g golden syrup
- Take 80 g soft light brown sugar
- Make ready 100 g oats
- Take 250 g self-raising flour
- Prepare 75 g sultanas
- Make ready 1 teaspoon cinnamon
- Take 200 g plain/dark chocolate for the top of the cake
Instructions 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.
So that’s going to wrap this up with this exceptional dish chocolate topped sultana flapjack cake recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
