CORN CAKE WITH BUTTERCREAM & POPCORN

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 1 HOUR 40 MINUTES

Corn Cake

1/2 cup fine cornmeal

1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1 egg

1/2 cup homogenized milk

1/2 cup olive oil

2 tsp lemon zest

1 tsp vanilla

Buttercream Icing

1/2 cup unsalted butter, softened

3/4 cup icing sugar

1 tbsp 35% whipping cream (approx) 1/2 tbsp vanilla

1 cup caramel popcorn

Corn Cake In bowl, combine cornmeal, flour, baking powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat sugar and egg until light and fluffy, about 1 minute. Beat in milk, oil, lemon zest and vanilla. Add reserved dry ingredients and mix until batter is smooth.

Preheat oven to 350°F; grease 6-inch springform pan. Pour batter into prepared pan and bake until cake tester inserted in centre comes out clean, about 55 minutes. Transfer pan to rack and let cool for 5 minutes. Unmould cake onto rack and let cool completely. (Make-ahead: Can be covered and stored at room temperature overnight or wrapped in foil and placed in resealable bag and frozen for up to 1 month.)

Buttercream Icing Meanwhile, in large bowl, using electric mixer on medium speed, beat butter until light and fluffy. Gradually beat in icing sugar. Beat in cream and vanilla until icing is smooth and creamy (if necessary, add more cream, 1 tsp at a time, to achieve

desired consistency). (Make-ahead: Can be covered and refrigerated overnight. Bring to room temperature and beat again before using.)

Using spatula, spread icing over top of cooled cake and garnish with caramel popcorn.

PER EACH OF 8 SERVINGS about 450 cal, 3 g pro, 28 g total fat (10 g sat. fat), 46 g carb (1 g dietary fibre, 33 g sugar),

60 mg chol, 160 mg sodium, 0.9 mg iron.