If you love popcorn and bread, try this cake made with ground popcorn, almond flour, and all the flavor of Primavera® Chantilly. Enjoy it with homemade caramel. Dare to make this delicious dessert!
2 cups popcorn kernels, natural, unsalted, for the mixture
180 grams Spring Margarine Chantilly® unsalted, (presentation 400 g)
1 cup condensed milk, for the mixture
3 eggs, for the mixture
1 1/2 cups almond flour, for the mixture
1 1/2 cups corn masa flour, for the mixture
1 teaspoon salt, for the mixture
1 1/2 teaspoons baking powder, for the mixture
1 teaspoon vanilla essence, for the mixture
1 cup milk, for the mixture
1 cup sugar, for the caramel
1/2 cups whipping cream, for the caramel
1 teaspoon vanilla essence, for the caramel
1/4 tablespoons baking soda
3 tablespoons Spring Margarine Chantilly® unsalted, (presentation 400 g)
3 cups popcorn kernels, natural, unsalted
Preparation
45 mins
40 mins
Low
Preheat the oven to 180°C.
In a food processor or blender, crush the popcorn until it becomes powder, remove any unground kernels and set aside.
For the mixture, place the unsalted Primavera® Chantilly Margarine in a bowl along with the condensed milk and beat with a hand whisk until creamy.
Add the eggs one by one while beating, then add the milk, vanilla; then mix in the ground popcorn, almond flour, corn flour, salt, and baking powder using a silicone spatula.
Pour the mixture into a previously greased bundt cake pan, bake for 30 minutes at 180°C; it will be ready when a wooden toothpick inserted in the center comes out clean. Let it cool.
While the cake is baking, prepare the caramel. In a small pot, add the sugar and let it caramelize until it turns golden brown, at that point add the heavy cream, vanilla extract, and baking soda, continue stirring and add the unsalted Primavera® Chantilly Margarine, cook over low heat, stirring constantly until you achieve a slightly thick consistency.
Unmold the cake, place it on a platter, decorate with popcorn, and pour caramel to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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