EVERYTHING IS BETTER WITH CAKE
BROWN BUTTER POPCORN CAKE
Preparing the brown butter takes a little more time and effort but it adds a nutty flavour to this indulgent layer cake that makes it extra-special.
MAKES 1 MEDIUM-SIZE LAYER CAKE PREPARATION: 45 MIN STANDING: 2 HOURS OR OVERNIGHT COOLING: 3-4 HOURS BAKING: 50-60 MIN
CAKE
250g butter
250ml (1c) castor sugar
5 extra-large eggs
10ml (2t) vanilla essence
500ml (2c) cake flour
2,5ml (½t) salt
2,5ml (½t) baking powder
15-30ml (1-2T) milk
ICING
250g soft butter
750ml (3c) icing sugar, sifted
5ml (1t) caramel essence or vanilla essence
10-15ml (2-3t) milk (if needed)
a pinch of sea salt flakes
TO FINISH
500ml (2c) caramel popcorn or salted popcorn
a pinch of sea salt flakes
Preheat the oven to 160°C. Grease a large loaf tin or 23cm square baking tin well with nonstick spray and line the bottom with baking paper.
1 Cake Heat the butter in a small saucepan over medium heat until melted, then reduce the temperature and simmer slowly until the butter is light brown. Pour the browned butter into a glass bowl or jar and set aside for at least 2 hours or until solid again.
2 Transfer the brown butter to a large mixing bowl and beat with an electric beater until smooth. Add the sugar and beat until light and creamy.
Add the eggs one by one, beating well after each addition. Beat in the vanilla essence.
