I’m naming all my cakes in honour of my lovely friends on the condition that they make a donation to a food bank and this cake is named after the lovely Cosy (not her real name just in case you were wondering) who likes liquorice as much as I do.
This is an expensive cake and it uses a couple of forms of liquorice that you can’t buy off a supermarket shelf so this is one for the hardcore liquorice lovers. Should you choose to dip into the world of liquorice then All Things Liquorice is a good place to start.
I make this in a half pound loaf tin because it’s expensive but it’s possible to make a larger one by increasing the ingredients to fit the size of the loaf tin that you have.
Cream together 58 grams of soft margarine with 58 grams of brown caster sugar. It should become fluffy and pale in colour.
Whisk in a beaten egg (I use a balloon whisk) adding a little flour if it curdles. I’ve found that if you give it some welly it all binds well without needing to add the flour until it’s time to do so in the final part of the recipe.
Beat in a tablespoon of salty liquorice syrup for me the best in the world is Lakrids – the mixture will become darker at this point.
Sieve in 67 grams of flour to which a teaspoon of raw Persian liquorice has been added and fold in gently with a metal spoon.
Bake in a greased and based lined 1/2lb loaf tin on 170c (fan oven) for 30 minutes or so.