Almond cake with white chocolate and liquorice

Topping:
Confectioner’s sugar
Blackberries

Finely blend the almonds into almond flour in a food processor. Melt the butter in a small saucepan. Chop the white chocolate. Remove the saucepan from the heat and stir in 100 g of the white chocolate and let it melt to combine. Cool down the chocolate butter mixture. In a bowl whisk together eggs, sugar and liquorice syrup until light and fluffy. Gradually add the chocolate butter mixture to the egg mixture while stirring. Finally fold in the almonds and the rest of the white chocolate. Pour the batter into a buttered rectangle tart pan with a loose bottom (or use a 20 cm round buttered springform pan with the bottom lined with baking paper). Bake in the oven at 180 degrees Celsius for 25-30 minutes. Cool down the cake and preferably store it in the fridge for a couple of hours before serving. Dust with confectioner’s sugar and decorate with blackberries right before serving.