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Primrose Bakery Popcorn Cake

Our lovely friends over at Primrose Bakery have shared this delightful cake recipe with us using our very own popcorn. You will be mad not to try it, just look at that photo!
1 hour 35 minutes
Serves 15
Challenging

Ingredients

  • 290g self-raising flour
  • 1/4 teaspoon salt
  • 250g unsalted butter, at room temperature
  • 210g golden caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 200ml whole milk
  • 300g dark chocolate (70% cocoa solids), broken into small pieces
  • 250ml double cream
  • 110g Joe & Seph's Smooth Caramel & Belgian Chocolate Popcorn
  • 110g Joe & Seph's Salted Caramel Popcorn

Method

  1. Preheat oven and prepare baking tin

    Preheat the oven to 1800C/1600C (fan)/3500F/ gas mark 4. Lightly grease a deep 23cm baking tin and line with parchment paper.

  2. Combine flour and salt

    Put the flour and salt into a bowl, stir to combine, then set aside.

  3. Mix butter and sugar together, add eggs

    In a separate bowl and using an electric hand mixer, cream the butter and sugar together for 3-5 minutes until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract with the last egg.

  4. Add in flour mix and milk

    Add half the flour mixture and beat until well incorporated, then pour in half the milk and mix until smooth. Repeat until all of the flour and milk is incorporated.

  5. Pour into tin

    Pour the batter into the prepared tin and spread it out evenly.

  6. Bake

    Bake on the middle rack of the oven for 45-50 minutes, until the cake is golden brown on top and an inserted skewer comes out clean.

  7. Cool and turn onto wire rack

    Allow to cool in its tin for 15 minutes before turning onto a wire rack to cool completely.

  8. Put chocolate in bowl

    Put the chocolate into a heatproof bowl and set aside.

  9. Heat cream, add to chocolate

    Heat the cream in a small pan over a low to medium heat until it starts to simmer. Be careful not to allow it to boil. Once the cream starts to simmer, immediately pour it over the chocolate.

  10. Stir

    Let it stand for 30-60 seconds, then stir with a wooden spoon or rubber spatula until all the chocolate has melted and the mixture is smooth.

  11. Cool

    Allow it to cool to room temperature.

  12. Mix popcorn together

    Put all the popcorn into a bowl and mix together.

  13. Ice cake with chocolate ganache

    Ice the sides and the top of the cooled cake with the chocolate ganache.

  14. Top with popcorn

    Cover the sides and the top of the cake with the popcorn, gently pushing it into the ganache to ensure it sticks

  15. Serve immediately

    This cake is best served immediately, as the popcorn will start to go soft over time

Reviews

Brian White
I'd never tried to make a cheesecake with popcorn before. It has a really unique texture - very tasty indeed!
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