Sticky toffee popcorn cake

Popcorn-loaded sticky toffee cake

Squidgy, gooey, crunchy... does cake get any better than this?

By , 21 September 2016
Popcorn-loaded sticky toffee cake
  • Ready in: 60 mins
  • Serves: 10
  • Price: 47p per serving
Nutritional Info
Each 59g serving contains
  • Cals 236
  • Fat 13
  • Sat Fat 4.4
  • Sugar 14.8
  • Salt 0.30
of your reference intake.
Typical energy values per 100g: 1674kJ/400kcal.
  • 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.