Liquorice sponge cake

A few years ago, Jamie’s grandma bought him a liquorice birthday cake. he loved it so much, he decided to make his own. Keep the liquorice icing fairly thick to stop it running all down the sides.

HANDS-ON 35 mins BAKE 40 mins SERVES 8

You will need: 20cm sandwich tins x 2, greased, then base-lined with baking paper.

FOR THE SPONGE 300g unsalted butter 150g caster sugar 150g light muscovado sugar 6 eggs, beaten 300g plain flour, sifted 1 tsp baking powder 1½ tbsp liquorice essence White chocolate shavings, to decorate FOR THE BUTTERCREAM 75g salted butter, softened 150g icing sugar, sifted 25g cocoa powder FOR THE LIQUORICE ICING 150g fondant icing sugar 1 tsp liquorice essence Black food-colouring gel HEAT the oven to 180c/fan 160c/350f/ gas 4. Beat the butter and sugars in a stand mixer fitted with the beater, on medium speed for 3-5 minutes, until pale and creamy. Add the eggs, little by little, beating well between each addition. Using a metal spoon, fold in the flour, baking powder and liquorice essence until combined. Divide the mixture between the two prepared tins and bake for 35-40 minutes, until a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. Now, make the buttercream. Place the butter in a mixing bowl and beat with an electric hand whisk until fluffy. Gradually add the icing sugar and cocoa powder, and beat until fully combined. Spread the buttercream on one of the cooked cakes and place the other cake on top. To make the liquorice icing, mix the icing sugar with the liquorice essence and enough water to make a thick, pouring consistency. Mix in the black food colouring to turn the icing completely black. Pour the icing over the top of the cake and decorate with white chocolate shavings to finish.