Of course you can eat our wonderful licorice all on its own as a snack – we wouldn’t blame you if you did, and its been known to happen to us, too! But consider saving some to make this delicious cake and share with a crowd of people you really like, then be prepared to have people asking for the recipe.
- 8 oz spelt licorice – about 1 cup
- 2/3 cups butter
- 2/3 cup cream
- 4 eggs
- 3/4 cup coconut sugar
- 1 3/4 cup/14 oz) spelt flour
- 1 teaspoon sea salt
FOR THE FROSTING:
- 200g plain cream cheese
- grated zest and juice of 1/2 lemon
- 1/4 cup powdered sugar
- 1/4 cup spelt licorice (small handful)
Preheat the oven to 400°F.
Chop the licorice into very fine pieces. Measure the butter, cream and licorice pieces into a saucepan. Place it over medium-heat and bring to a bowl, then reduce to a simmer and cook, stirring constantly, until the licorice is melted. Set aside to cool.
Beat the eggs and sugar together in a medium-sized bowl. Add the flour and salt and stir well to combine. Add the slightly cooled licorice cream and stir until it forms a smooth batter. Pour the batter into a buttered 9″ springform cake pan. Place the pan into the hot oven and bake for approximately 15 minutes, or until the top of the cake is golden brown. Allow to cool completely.
In a small bowl, mix the frosting together until smooth. Spread the frosting on top of the cooled cake and decorate with licorice pieces.