Food for the (Gluten Intolerant) Soul

Ingredients
• 4 large eggs
• 130 g sugar
• 200 g neutral oil (sunflower)
• 320 g honey
• 1 tbsp cognac
• 320 g strong coffee (made with 2 tbsp instant coffee dissolved in hot water)
• 500 g all-purpose flour
• 15 g baking powder
• ⅓ tsp bicarbonate of soda
• 5 g baking improver

Crumble Topping (optional)
• 100 g cold butter, cubed
• 50 g sugar
• 100 g flour

Instructions
1. Prepare the crumble topping
• In a bowl, mix butter, sugar, and flour.
• Rub with fingertips until crumbs form.
• Refrigerate while preparing batter.
2. Prepare the Batter
• In a large mixer bowl, whisk eggs and sugar until light and fluffy.
• Add oil, honey, and prepared coffee. Mix well.
• In a separate bowl, whisk together flour, baking powder, bicarbonate soda, and baking improver.
• Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
• Divide batter evenly into 4 loaf pans, filling about a cm under the rim.
• Optional: Sprinkle crumble topping generously over each.
3. Bake
• Preheat oven to 160°C (320°F), fan-assisted.
• Bake for 45–60 minutes, covering loosely with foil halfway if browning too quickly.
• Cakes are done when a toothpick inserted comes out clean and cake make hollowsound at the bottom.
4. Enjoy
• Let cool before removing from pans.
• Optional: dust with powdered sugar.