This recipe post is sponsored by Maple From Canada UK.

If you saw my last post on how to make this delicious Crumbly Shortbread Recipe, then you’ll know how easy it can be to make delicious bakes in under an hour.

I promised a MINI SERIES of easy-to-cook-at-home-recipes all whilst using ingredients from Maple From Canada UK and I’m proud to say this is one of my best bakes yet. Even more so, my boyfriend said it tasted ‘shop bought’. That’s one heck of a compliment, yes? I also added some chocolate sunflower seeds into this recipe for added crunch (which makes the whole process even more enjoyable). Of course you can add different elements in to suit your fancy!

THIS RECIPE MAKES: 1 SMALL LOAF

COOKING TIME: 35 MINUTES

INGREDIENTS YOU NEED

230g Self Raising Flour
175g Caster Sugar
175g Unsalted Butter
75g Desiccated Coconut
3 Eggs
Chocolate Covered Sunflower Seeds
2 TBSP Maple From Canada UK Amber Syrup
Maple Flakes

 

WHAT ELSE YOU NEED

1 Loaf Tin
Butter

METHOD

1). Preheat your oven to 170°C/325°F/gas 3.

2). Grab a clean mixing bowl and mix in all of the ingredients (minus the maple flakes, the spread and the sunflower seeds) with a wooden spoon. Make sure all of the lumps are completely removed before tipping the mixture into a butter greased pan and then pop the mixture into the oven.

3). The most frustrating part of this recipe is taking the cake out of the oven and letting it cool. Poke with a knife at the 30 minute mark to make sure it comes out completely clean. If not completely cooked but it starts to burn on top, cover with tin foil and put back into the oven for a further 10-15 minutes. Once done, I know it smells delicious but try not to touch it too much and let it cool on its own. If you’re very eager, you can put the loaf into the fridge to cool for 30 mins.

4). I tend to let the loaf cool inside the tin before trying to remove as it prevents it from breaking. Once cool, transfer onto a wire rack or a plate. I then dribbled some Maple From Canada UK spread on the cake with a teaspoon.

5). When the spread has been dribbled on top, scatter the maple flakes and chocolate covered sunflower seeds evenly across the bake. I bought the chocolate sunflower seeds from Lidl for a couple quid. The sweetness from the maple syrup (both inside the cake on top) paired with the crunch of flakes and chocolate makes for a delicious treat. Pair this with a cup of tea or coffee, and you’re certainly on to a winner.

If you like the look of this recipe, or want to try out my recent shortbread creation, please tag me in your creations on social media so I can see them!

Please note: This post has been sponsored by Maple From Canada UK and their products were used in this post.