Guilt-less Desserts & Treats for your Family
I was at the supermarket recently when a man, who I shall refer to as Crocodile Dundee, informed me that I should dress better. Actually, he’s words were something like “You should dress better like your kids”.
I found this quite offensive for many reasons, the first being that he was wearing an acid wash faux crocodile skin jacket and dirty acubra hat.
The second, I didn’t think I looked that bad. You see I’ve been making a concerted effort to not wear my beloved trackies out in public. Sure, I’ll wear my sweaty Lycra to Aldi but I’ve relegated the trackies to home wear only. That day I was wearing my skinny leg jeans and some layers; not after-5 wear but definitely suitable for a quick trip to Coles.
The third, it was Halloween and my kids looked crazy. H had decided to wear an oversized men’s business shirt, black trackies and my stretch belt and was oscillating between wanting to be Doc Emmett Brown and Han Solo. S was Iron Man and little Miss L was in her hand made Snow White dress. They looked kooky, but apparently better than me.
So apparently, it’s OK to pass negative comments on a total stranger’s appearance in the checkout aisle. Did I think that this man looked like a washed-out version of an 80s hasbeen? Hell yeah, but I would never ask him if he carried a knife in his pocket or tell him to get back in his time machine. That’s what the voices inside your head are for (and for reminding you of your own shortcomings. Oh no wait. Oddly dressed strangers are doing that now).
Sometimes, let me rephrase that… Always, my inner voice is taunting me to eat cake. On days when my skinny jeans are questioned the need for cake becomes a shout.
This super dooper Peanut Butter Popcorn and Caramel Cake is a cake for a special occasion… like a day that ends with y! It’s as delicious as it is spectacular and is definitely worth the effort.
This Peanut Butter Popcorn and Caramel Cake is my version of last months Taste Magazine #tastebakethecover. Just like this cake and this dessert, I am continuing to conquer food envy one magazine cover at a time. Consider it my gift to the universe!
The base cake for this Peanut Butter Popcorn and Caramel Cake is a simple gluten free and paleo sponge. It uses both Coconut Flour and Almond Meal to make the sponge strong enough to support the layers of peanut butter frosting; and there is a lot! And caramel; there’s lots of sticky, sweet caramel in these layers.
I feel like I say this every time I post a layer cake recipe but don’t be dismayed by all the steps and elements. It’s really not that hard and there are so many opportunities to cover mistakes that no one will ever know if you have a mild caramel induced breakdown. Let me break it down for you.
Bake the cake
Make the caramel
Whip the cream and peanut butter
Pop the corn and slather it in more caramel
Layer the Peanut Butter Popcorn and Caramel Cake all together
Eat eat eat!!!
- 9 Eggs
- 1/3 Cup Maple Syrup or Rice Malt Syrup
- 3 teaspoons Vanilla Extract
- 1 Cup plus 1/4 Cup Milk (of choice)
- 3 teaspoon Baking Powder
- 3/4 Cup plus 1 Tablespoon Coconut Flour
- 2/3 Cup Almond Meal
- 3 Cups canned Coconut Cream- (remove the lid from 3 cans and place in the fridge overnight. Remove the thickened cream and discard the watery remains)
- 2 teaspoons Vanilla Extract
- 4 Tablespoons Maple Syrup
- 1 Cup Peanut Butter
- 2 Tablespoons uncooked Popcorn (unflavoured, unsalted)
- 3 Tablespoons Coconut Cream
- 1 Tablespoon Maple Syrup
- Dash Vanilla Extract
- Dash of Salt
- 1 1/2 Cups Coconut Cream
- 1/2 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- Dash of Salt
- 2 Tablespoons Coconut Cream
- Gluten Free Ice Cream cones for decoration
- Chocolate Coated Macadamia Nuts (toss macadamia halves in melted dairy free chocolate and set in the freezer)
- Place 1 cake on a serving tray. Spread 1 Cup of Peanut Butter Frosting evenly over the bottom cake layer. Dollop 1/4 of the caramel sauce over the cream.
- Top with another layer of cake. Spread 1 Cup of Peanut Butter Frosting evenly over the bottom cake layer. Dollop 1/4 of the caramel sauce over the cream.
- Place the last layer of cake on top. Cover the cake in plastic wrap and place the cake in the freezer for a minimum of 2 hours (overnight is better and up to 24 hours is ok). Remove the cake from the freezer and the tin, at least 5 hours before serving and place it in the fridge to defrost.
- Spread the remaining Peanut Butter Frosting top of the cake and cover the sides of the cake.
- Take the remaining caramel sauce and the extra 2 Tablespoons of Coconut Cream and gently warm over a low heat. Stir to combine and do not allow it to become too warm. Spread the caramel sauce over the top of the cake and drizzle down the sides.
- Top the cake with caramelised popcorn and the optional broken ice cream cones and chocolate macadamias.
- Serve immediately or place in the fridge until dessert time.
- This amazingly awesome cake needs to be kept in the fridge between serves.
- Preheat the oven to 175C/350F.
- Line and grease 3 20cm/8 inch cake tins.
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Add milk.
- In a separate bowl, lightly whisk the dry ingredients together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tins and bake for 18 to 20 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Place all the ingredients in a bowl of a kitchen stand mixer and whisk until combined. Add extra peanut butter or maple syrup depending on your desired taste.
- Place the frosting in the fridge to allow it to thicken before using.
- Preheat the oven to 150°C
- Cook the popcorn per instructions (I do mine in a saucepan).
- Place the coconut cream, maple syrup and vanilla in a small sauce pan and bring to the boil over medium heat. Continue to cook over medium heat until the mixture is thickened and golden (approx. 5 minutes).
- Add the cooked popcorn to the caramel mixture and stir to coat. Add salt to taste.
- Spread the mixture evenly over an oven tray. Put in oven for 5 minutes, remove and toss, then return to the oven for a further 5 minutes. Allow the popcorn to cool completely before putting on top of the cake.
- Place coconut cream and maple syrup in a saucepan over medium/high heat. Bring mixture to boil, then reduce to medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 15-30 minutes (depending on your cook top)
- Add vanilla and salt and continue to cook on medium heat for another 2 minutes.
- The caramel will be dark golden in colour and delicious. Use immediately.