Popcorn-loaded sticky toffee cake
- 2tsp sunflower oil, for greasing
- 75g self-raising flour
- 75g wholemeal flour
- 1 level tsp baking powder
- 115g Flora Original
- 115g soft dark brown sugar
- 2 medium eggs
- Extra Special Salted Caramel Sauce and Chosen by you Toffee Popcorn, to decorate
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 450g loaf tin with the oil. Line with baking paper.
Sift both the flours and the baking powder into a large bowl. Add any bits left in the sieve (this is the bran from the wholemeal flour, a good source of fibre). Add the Flora, sugar and eggs. Beat with an electric hand-whisk or wooden spoon until smooth and well mixed.
Put in the tin and level the top. Bake for about 45-50 mins or until the top springs back when lightly pressed and a skewer inserted into the middle comes out clean.
Cool on a wire rack. Just before serving, spread the top with some of the caramel sauce. Pile popcorn on top and drizzle with more sauce. Eat on the same day.