This gluten-free white chocolate cake is a must-try, in my humble opinion. Filled with finely chopped almonds and a perfect little twist of licorice.
150 g almonds
150 g butter
200 g white chocolate, I used Waina 35% from Valrhona
120 g sugar
1 ½ tbsp licorice powder
Finely chop the almonds in a mini chopper. Melt the butter in a small saucepan. Chop the white chocolate. Remove the pan from the heat and add the white chocolate. Stir until the white chocolate has melted. Smelt smørret i en gryde. Cool slightly off. In a bowl whisk together eggs, sugar and licorice powder until light and fluffy. Add the white chocolate mixture a little at a time while stirring. Finally fold in the finely chopped almonds. Pour the batter into a cake tin (22 cm) lined with parchment paper. Bake the cake in the middle of the oven at 180 degrees Celsius for about 35 minutes. Cool down the cake in the tin and let in rest covered with cling film in the refrigerator over night or for at least 5 hours.
When serving: Dust the cake with icing sugar and decorate with fresh berries.