I am trying to bake bread/cake without flour (gluten free). The friend who gave me the recipe gets a fluffy, light weight loaf, while mine tastes the same, but it is more condensed and hard even when I follow the recipe to the letter. What do I do?  This is the recipe:  (using measuring spoons)    6 tbs Tahini paste 2 tbs honey,  4 eggs,  1/2 tsp baking powder.    Lightly beat the eggs and mix well with other ingredients, pour into a lightly greased English-Cake form (long and narrow), and bake for 20 min. in a pre-heated oven at 160-180 °C. 320-356 °F. 
This seems to be a poorly designed recipe, or maybe something is omitted. You have absolutely no flour in it, so the baking powder doesn't get a chance to do much. It would make sense if it were a sweet souffle, but the instructions are wrong for it.   You seem to misunderstand imperial measurements, maybe you are from a part of the world which doesn't use them. You either need a measurement of the "tablespoon" size, or need to use a converter to know how much of each ingredient to actually use. For example, two tablespoons of honey are 42 grams or 29.5 ml, you have to measure that, preferably by weight. (I used http://www.convert-me.com/en/convert/cooking/, but there are other converters too).   Once you've got your measurements correct, it's better to handle it like a soufflé. Beat the whites to a soft peak, beat the rest of the ingredients together, fold gently, use something rough on the walls of the pan to let it climb. Simply mixing will end up with a dense mass as you are experiencing, and it lacks either gluten or gums to be inflated by the baking powder. I have never seen baking powder work in a purely egg based mix.  