Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate topped sultana flapjack cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chocolate Topped Sultana Flapjack Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chocolate Topped Sultana Flapjack Cake is something which I have loved my whole life.
I'd always been a flapjack fan - not those ultra sugary ones you can get in service stations and places like that, but good honest oat packed ones with lots of juicy sultanas and topped with delicious dark chocolate. So, I set about a new challenge to create a cake version. Chocolate Topped Sultana Flapjack Cake I'd always been a flapjack fan - not those ultra sugary ones you can get in service stations and places like that, but good honest oat packed ones with lots of juicy sultanas and topped with delicious dark chocolate.
To begin with this recipe, we must first prepare a few ingredients. You can cook chocolate topped sultana flapjack cake using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chocolate Topped Sultana Flapjack Cake:
- Make ready 200 g unsalted butter or margarine
- Make ready 250 g golden syrup
- Prepare 80 g soft light brown sugar
- Take 100 g oats
- Get 250 g self-raising flour
- Get 75 g sultanas
- Prepare 1 teaspoon cinnamon
- Prepare 200 g plain/dark chocolate for the top of the cake
A moist carrot, sultana and pineapple cake filled and topped with vanilla buttercream and sprinkled with carrot cake crumb. Place in the fridge for the topping to set. Scones can be substituted for any sweet biscuit or cake. Don't crumble the scones, biscuits or cake too finely so the tiffin has a nice amount of texture..
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.
Melt the white chocolate and drizzle over the top of the tiffin. Place in the fridge to set before cutting. Use rich dark chocolate and light orange to make these fab flapjacks. Adding both the zest and the juice ensures a stronger, zingy flavour and a better consistency. Our chocolate orange flapjacks are a great weekend bake to enjoy with coffee at leisure.
So that is going to wrap this up with this exceptional food chocolate topped sultana flapjack cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
