Food for the (Gluten Intolerant) Soul

Ingredients
• 2 large eggs
• 30 g white sugar
• 40g brown sugar
• 100 g neutral oil (sunflower)
• 160 g honey
• 0.5 tbsp cognac
• 1600 g strong coffee (made with 2 tbsp instant coffee dissolved in hot water)
• 250 g all-purpose flour
• 8 g baking powder
• 3 g baking improver
your preferred mould for the mini cakes

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 of soda, and baking improver.
• Gradually fold dry ingredients into the wet mixture until just combined (don’t overmix).
• In your selected mould, put the lolly sticks in and fill with batter up to the middle of the mould,
•
3. Bake
• Preheat oven to 160°C (320°F), fan-assisted.
• Bake for 25 minutes, covering loosely with foil halfway if browning too quickly.
• Cakes are done when a toothpick inserted comes out clean, and the cake makes a hollow sound at the bottom.
4. Cover
• Let cool before removing from pans.
• Optional: cover with melted chocolate and edible decorations.