This recipe mixes salty and sweet ingredients to create an incredibly moreish cake. The miso paste adds a depth of flavor that is wonderful, but if you can’t find the variety without seaweed etc, you can substitute it for 1 tsp of salt instead.
Serves 12
x Jordan
For the cake:
50g plain popcorn
150g butter, softened
150g soft brown or coconut sugar
1 tbsp white miso paste
3 free-range eggs
1 tsp vanilla extract
75g ground almonds
125g all-purpose white or spelt flour
2 tsp baking powder
½ cup full-fat unsweetened Greek yogurt
40g roughly chopped roasted peanuts
For the peanut butter popcorn icing:
150g butter, softened
110g icing sugar
1 tsp vanilla extract
½ cup crunchy peanut butter
For the decorations:
Handful chopped roasted peanuts
Handful plain popcorn
Preheat the oven to 170°C on fan bake. Line 2 x 22cm cake tins with baking paper.
First, place the 50g popcorn in a food processor and blitz until it’s ground into a coase breadcrumb texture. Set aside.
Next make the cake, in the bowl of an electric mixer, cream the butter, sugar and miso until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds, flour and ground popcorn and mix until just combined, taking care not to overmix. Finally, fold through the yogurt and the chopped peanuts.
Evenly divide the batter between the 2 tins and spread out to the sides.
Bake for approximately 30 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Next add the icing sugar, vanilla and peanut butter and beat on high until pale and fluffy.
Once the cake is completely cool, spread some icing onto one layer and then place the other directly on top. Neatly ice the top of the cake and then scatter over a handful of chopped roasted peanuts and popcorn.
Serve at room temperature.
Refrigerate in an airtight container for up to three days.