Sift the flour and baking powder together. Add the ground almonds, sugar and salt and mix well. Add the eggwhite and butter and whisk until smooth. Rest the mix in the refrigerator for at least 2 hours before baking.
Pour the cake batter into the prepared tin and
Once cooled, using a box grater, coarsely grate the cake and spread the crumbs on a dehydrator tray. Place in a food dehydrator* at 40°C (104°F) for 2 hours or until half dried — the crumb should still have a slight chew to it. Place the crumbs in a bowl and mix in the licorice root. Store in an airtight container until needed.
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