Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chocolate topped sultana flapjack cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Chocolate Topped Sultana Flapjack Cake is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Chocolate Topped Sultana Flapjack Cake is something that I’ve loved my whole life.
To get started 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 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
- 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. 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.. Melt the white chocolate and drizzle over the top of the tiffin.
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.
Place in the fridge to set before cutting. Place in the fridge for the topping to set. 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’s going to wrap this up with this exceptional food chocolate topped sultana flapjack cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
