What you’ll need
200g liquorice pieces
250g unsalted butter (softened)
1 ½ cups caster sugar
4 eggs
1 orange (zest and juice)
1 cup The Healthy Baker Self Raising Flour
½ cup The Healthy Baker plain flour
½ cup water
Place the liquorice pieces and water in a small saucepan and put on medium/low heat.
Cook for about 10 minutes or until the liquorice has softened quite a lot.
Transfer to a food processor or blender and blitz until you have a smooth puree.
For the cake, start by greasing and lining a loaf tin and preheating the oven to 180°C.
Cream the butter and sugar together until pale and fluffy then add the eggs, one at a time, beating well between each addition.
Fold in the zest, juice and flours and finally the liquorice puree.
Spoon batter into the cake tin then bake for 35-45 minutes. Let cool for a few minutes in the tin before turning out onto a wire rack to cool completely.
