Best Advice to Preparing Perfect Chocolate Topped Sultana Flapjack Cake
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We hope you got insight from reading it, now let's go back to chocolate topped sultana flapjack cake recipe. To make chocolate topped sultana flapjack cake you need 8 ingredients and 5 steps. Here is how you do that.
To prepare an extraordinary Chocolate Topped Sultana Flapjack Cake, below are the materials required:
- Provide 200 g of unsalted butter or margarine.
- Get 250 g of golden syrup.
- Provide 80 g of soft light brown sugar.
- Take 100 g of oats.
- Provide 250 g of self-raising flour.
- Prepare 75 g of sultanas.
- Use 1 teaspoon of cinnamon.
- Take 200 g of plain/dark chocolate for the top of the cake.
After readying the materials, now you are good to cook your tasty Chocolate Topped Sultana Flapjack Cake by following the guidances below:
- 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..
Recipe : Chocolate Topped Sultana Flapjack Cake
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