Ingredients for Cake
- ¾ stick (75g) butter
- ¾ cup (170g) sugar
- 2 eggs
- 1 cup plain flour
- 1 tsp baking powder
- ¾ cup (190ml) milk
for the Caramel
- 1 cup (225g) sugar
- ½ cup (125ml) cream
- ½ cup (115g) butter
- ½ - 1 tsp sea salt
- 1 quart (1 litre) of vanilla ice cream
- 2 cups popped popcorn
1. Cake Preparation
Preheat the oven to 350F/180C and grease and line an 8 inch/20 cm springform cake tin. To make the cake, cream together the butter and sugar until pale and fluffy. Add the eggs one by one, beating well after each addition.
Stir together the flour and baking powder, then mixing slowly, add the flour and milk alternately in two or three additions. Mix until everything is just incorporated, and then scrape into your cake tin and smooth the top.
Bake the cake for 40-50 minutes or until the top springs back when touched lightly, and a skewer comes out clean. Leave the cake to cool completely, and then chill it in the fridge for a few hours or overnight - the cake is easier to assemble if everything is cold.
To make the caramel, place the sugar into a medium saucepan with a splash of water and place over a medium heat. Do not stir the mixture at all, just tilt the pan if it is melting unevenly. Cook until the sugar is melted, and then let it boil until the mixture turns a dark amber colour, about 5-7 minutes.
Remove the caramel from the heat, and very carefully add the cream and butter. The mixture will bubble up furiously, but just leave it to calm down, and once it's calm, place it back on the heat and stir until everything is melted and amalgamated. Add the salt, to taste, and then leave the sauce to cool completely, and then chill in the fridge.
To assemble the cake, get the ice cream out of the fridge for about 15 minutes to soften. While it's softening carefully slice the cake into two even layers, and line a springform cake tin with plenty of plastic wrap.
Place the bottom layer of the cake into the tin, and then scoop in the ice cream, adding dollops of the chilled caramel as you go, to create a ripple effect. You should use about half the caramel. Once all the ice cream is in, quickly add the top layer of cake, very lightly press down and then cover it with plastic and place in the freezer for at least four hours to set.
When you're ready to serve the cake, heat the remaining caramel, and place the popcorn into a mixing bowl. Pour over about half the caramel, and toss with the popcorn. Unwrap the frozen cake and place it on a serving dish. Carefully pile on the popcorn, drizzle with the remaining caramel and serve!