Chocolate Topped Sultana Flapjack Cake.
You can cook Chocolate Topped Sultana Flapjack Cake using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chocolate Topped Sultana Flapjack Cake
- It's 200 g of unsalted butter or margarine.
- It's 250 g of golden syrup.
- It's 80 g of soft light brown sugar.
- It's 100 g of oats.
- Prepare 250 g of self-raising flour.
- It's 75 g of sultanas.
- Prepare 1 teaspoon of cinnamon.
- It's 200 g of plain/dark chocolate for the top of the cake.
Chocolate Topped Sultana Flapjack Cake instructions
- 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..
