Please your in­ner child

Have your cake, and pop­corn too, with this tempt­ing treat

Central and North Burnett Times - - TASTE - Recipe and im­ages from Bake Your Cake and Eat it Too, by Ta­mara Mil­stein-New­ing, RRP $29.99, out now through New Hol­land.

FIRST pub­lished in 1997, Ta­mara Mil­stein-New­ing’s much sought-af­ter cook­book has been up­dated with many new recipes and fea­tures in­no­va­tive cakes from around the world. Of this recipe, she says, “I love the com­bi­na­tion of choco­late, caramel, pop­corn and peanuts – it re­ally brings out the child in me!”

Caramel peanut pop­corn cake

IN­GRE­DI­ENTS: CAKE: ◗ 120g dark choco­late ◗ 250ml water ◗ 120g but­ter ◗ 270g sugar ◗ 3 large eggs ◗ 150g self-rais­ing flour ◗ 60g ground al­monds ◗ 30g unsweet­ened co­coa pow­der ◗ ½ cup salted peanuts ◗ 1 cup freshly popped pop­corn

CHOCO­LATE SAUCE: ◗ 120ml cream ◗ 240g milk choco­late ◗ 1 tsp in­stant cof­fee gran­ules SALTED CARAMEL SAUCE: ◗ 170g sugar ◗ 120ml cream ◗ sprin­kle of salt flakes

METHOD: Pre­heat the oven to 180C. But­ter a large loaf tin and set aside. To make the cake, com­bine the choco­late and water in a small saucepan over low heat and stir gen­tly un­til the mix­ture is thick and smooth.

Beat the but­ter and sugar us­ing elec­tric beat­ers un­til pale and creamy. Add the eggs one at a time, beat­ing well af­ter each ad­di­tion. Add half the flour and half the choco­late mix­ture and stir gen­tly. Add the re­main­ing flour, re­main­ing choco­late mix­ture, ground al­monds and co­coa and stir gen­tly un­til no lumps re­main.

Pour into the pre­pared tin and bake for 45-50 min­utes, or un­til the sur­face of the cake is puffed and feels dry to touch. A skewer in­serted in the cen­tre should come out clean. Turn the cake out on to a wire rack to cool.

Mean­while, to make the choco­late sauce, heat the cream in a small saucepan un­til just be­gin­ning to sim­mer. Re­move from the heat and add the choco­late and the cof­fee gran­ules. Al­low to sit for 2 min­utes, then stir gen­tly to melt the choco­late. Set aside.

To make the caramel sauce, place the sugar in a saucepan over medium heat un­til the sugar melts and turns golden. Take care not to stir or it will crys­talise. Once golden, re­move from the heat and pour in the cream, tak­ing care as it will spit and siz­zle. Re­turn to the heat and sim­mer and stir un­til sauce thick­ens slightly. Re­move from the heat and stir through the salt crys­tals.

To as­sem­ble, turn the cake on to a serv­ing plat­ter. Driz­zle enough choco­late sauce over the cake to cover the sur­face, us­ing a spat­ula to spread the sauce over the sides. Pile pop­corn and nuts over the cake, then driz­zle the caramel and choco­late sauces over the nuts and pop­corn. Serve any re­main­ing sauces in a small bowl.


THIS CAKE IS DRIZ­ZLED WITH CARAMEL AND CHOCO­LATE SAUCES Caramel peanut pop­corn cake, from Bake Your Cake and Eat it Too by Ta­mara Mil­stein-New­ing.

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