Dry ingredients:
- 3 cups of flour
- 1,5 teaspoon of baking powder
- 1 teaspoon baking soda
- 0,25 teaspoon of salt
- 2 teaspoons cinnamon
Wet ingredients:
- 1,5 cup sugar
- 1 cup honey (about 310 grams)
- 0,5 cup oil
- 110 grams butter
- 4 eggs
- 2 teaspoons vanilla extract
- 1 regular cup of coffe
- 0.33 cup of organge juice
- Melt the butter, add remaining ‘wet’ ingredients and mix witha hand mixer until all combine and sugar disolves
- Sieve all the dry ingredients together into a separate bowl
- Add all the dry ingredients into the wet ones and mix. While it’s generally best not to overmix cake batter lest it becomes dense, gluten free recipes tend to not suffer from this issue.
- Pour into pre-greased cake form – be it regular loaf tin, or more elaborate bundt pan.
- Bake at 180C for 45 minutes, remove from the pan while still hot and let cool on the rack.
The cake pictured here comes from a bundt pan and has been decorated with dark chocolate couverture.