Dropgebak (liquorice cake)

Instructions

1. Preheat the oven to 170 °C and butter and flour a 25 cm loaf tin.
2. Beat the softened butter with the sugar until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the sifted flour with the baking powder, powdered liquorice and salt, alternating with the milk.
5. Melt the liquorice pastilles gently in a little water, then swirl them into the batter to marble it.
6. Pour into the tin and bake for 35 to 40 minutes, until a skewer comes out dry.
7. Let it cool before turning out and slicing thinly.