Ingredients 4 eggs
3/4 cup raw sugar
1/4 cup brown sugar
2 cups flour (or gluten free if required)
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup oil (or melted butter)
3/4 cup milk (lactose free if required)
1 tbsp vanilla essence
1 cup icing sugar
1 cup brown sugar
2 tbsp butter (or nuttelex if lactose free)
1/2 cup boiling water
2 cups cooked popcorn, unsalted
Preheat the oven to 175 degrees. Line a 23 cm cake tin with baking paper or grease and dust the surface with flour.
Whisk the flour, baking powder, salt and set aside.
Beat the eggs and sugar until light and fluffy.
Add the dry ingredients into the egg mixture and beat on low speed until just combined.
Whisk the milk and oil to combine and gradually add to the batter. Beat on low speed until just combined.
Pour the batter into a cake tin and bake for 25 - 30 minutes until a skewer comes out clean and the cake bounces back when pressed in the middle.
Cool completely in the tin and transfer to a serving plate
Whisk the water, butter, icing and brown sugar until dissolved. Gradually add the remaining water until a syrup is formed.
Use a skewer and poke holes in the cake 2 cm apart. Pour 2/3 of the syrup onto the cake and use a knife to spread evenly.
The syrup will soak the cake
Stir the popcorn into the remaining syrup and place on the cake.
Serve and enjoy.
The popcorn is lightly caramelised so it doesn't overpower the cake