| 175 g | flour |
| 1½ tsp | baking powder |
| ¼ tsp | salt |
| 1½ tsp | Chinese five-spice powder |
| 2 | eggs |
| 100 g | sugar |
| 120 ml | honey |
| 80 ml | oil |
| ½ tsp | vanilla extract |
| 60 ml | coffee |
| confectioner’s sugar (for dusting) |
Preheat the oven to 200 degrees C and line a loaf with parchment paper.
In a mixer bowl with a fitted whisk, whisk the egg yolks with the honey and sugar. In a separate bowl, whip the egg whites until light and fluffy. Fold the two together and sift in the flour, baking powder, salt, five spice and add in the oil and coffee in between stirring.
Pour the mixture into the loaf tin and bake for approximately 40 minutes or until an inserted skewer comes out clean. If the top is baking to quickly while the middle is still raw cover the cake with tin foil while baking.
After you take the cake out of the oven leave to cool and then serve with a dusting of icing sugar.
