Orange Ginger Honey Cakes Recipe

Introduction

These Orange Ginger Honey Cakes combine bright citrus zest, warm ginger spice, and rich honey sweetness in a moist, tender loaf. Perfect for a cozy afternoon treat or a unique dessert, these mini cakes are easy to make and full of delightful flavor.

Ingredients

• 250 grams all purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
• 1 tablespoon fresh orange zest (zest of one orange)
• 113 grams unsalted butter (browned, see notes)
• 270 grams honey
• 2 tablespoons fresh orange juice
• 125 grams whole milk
• 2 large eggs (room temperature)
• 50 grams granulated sugar

Instructions

1. Step 1: Preheat your oven to 325℉ (160℃). Prepare four 6-inch mini loaf pans by spraying with non-stick spray or lightly buttering and flouring them.
2. Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, fresh ginger, and orange zest. Whisk to combine evenly.
3. Step 3: Brown the butter by melting it in a small skillet over medium heat. Stir constantly until the butter becomes foamy and develops a brownish color with a nutty aroma.
4. Step 4: Transfer the warm browned butter to the bowl of a stand mixer and let it cool to room temperature.
5. Step 5: Add the honey, fresh orange juice, whole milk, granulated sugar, and lightly beaten eggs to the browned butter in the mixer bowl.
6. Step 6: Using the paddle attachment, mix on medium speed until the mixture is smooth and combined.
7. Step 7: Gradually add the flour mixture while mixing on medium speed. Continue to mix until a smooth cake batter forms, scraping the sides and bottom of the bowl to incorporate all ingredients.
8. Step 8: Evenly divide the batter among the prepared loaf pans.
9. Step 9: Place the loaf pans on a baking sheet and bake for 28-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. To prevent over-browning, cover the loaves with aluminum foil halfway through baking if needed.
10. Step 10: Remove the pans from the oven and place them on a cooling rack. Let the cakes cool completely before removing from the pans.
11. Step 11: Slice, serve, and enjoy these fragrant honey cakes with a cup of tea or coffee.

Tips & Variations

• For a deeper ginger flavor, use fresh grated ginger, but ground ginger works well in a pinch.
• If you don’t have mini loaf pans, use a standard loaf pan and increase baking time accordingly, checking with a toothpick.
• Brown butter adds a wonderful nutty aroma—don’t skip this step for best flavor.
• Add a handful of chopped nuts or dried cranberries to the batter for added texture and flavor.

Storage

Store the cakes in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. To reheat, warm slices gently in a microwave for 10-15 seconds or in a low oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground ginger instead of fresh?

Yes, you can substitute 2 teaspoons of ground ginger for 1 tablespoon of fresh grated ginger, though fresh ginger provides a brighter, more vibrant flavor.

How do I brown butter properly?

Place unsalted butter in a light-colored skillet over medium heat. Stir constantly as it melts, then begins to foam and turn golden brown. Once you see brown flecks and smell a nutty aroma, remove it from heat to avoid burning.

Orange Ginger Honey Cakes Recipe

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★★★★★

4.6 from 391 reviews

• Author: Harry
• Total Time: 45 minutes
• Yield: 4 mini loaves 1x

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Description

Delight in the warm, comforting flavors of Orange Ginger Honey Cakes. These moist mini loaf cakes combine zesty fresh orange, pungent ginger, and natural honey sweetness, enhanced by the rich nuttiness of browned butter. Perfect for breakfast, tea time, or a light dessert, these cakes offer a fragrant and tender crumb with a balance of citrus and spice in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250 grams all purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
• 1 tablespoon fresh orange zest (zest of one orange)
• 50 grams granulated sugar

Wet Ingredients

• 113 grams unsalted butter (browned as per notes)
• 270 grams honey
• 2 tablespoons fresh orange juice
• 125 grams whole milk
• 2 large eggs (room temperature)

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans by spraying them with non-stick spray or coating with butter and flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, fresh grated ginger, and orange zest. Whisk to evenly combine all dry ingredients.
3. Browning the Butter: In a small skillet, melt the unsalted butter over medium heat. Stir continuously until the butter foams and turns a golden brown color, releasing a nutty aroma. Be careful not to burn it.
4. Cool the Browned Butter: Pour the browned butter into the bowl of a stand mixer and allow it to cool slightly to room temperature to avoid cooking the eggs later.
5. Add Wet Ingredients: To the cooled browned butter, add the honey, fresh orange juice, whole milk, granulated sugar, and lightly beaten eggs. Mix lightly to begin combining the wet ingredients.
6. Combine Ingredients: Using the paddle attachment, mix on medium speed until the mixture is smooth and uniform.
7. Add Dry Ingredients: Gradually add the sifted flour mixture into the wet ingredients while mixing on medium speed. Scrape down the sides and bottom of the bowl occasionally to incorporate everything evenly, forming a smooth cake batter.
8. Divide Batter: Spoon the batter evenly into the prepared mini loaf pans, distributing carefully to have balanced cakes.
9. Bake: Arrange the pans on a cookie sheet and bake for 28-30 minutes. To prevent over-browning, cover the tops of the loaves with aluminum foil halfway through the baking time.
10. Cool: After baking, transfer the pans to a cooling rack and let the cakes cool completely before removing them from the pans to maintain their structure.
11. Serve and Enjoy: Slice and enjoy these fragrant Orange Ginger Honey Cakes with your favorite tea or coffee.

Notes

• Browned Butter: Browning butter adds a deep, nutty flavor that enhances the taste of the cake. Watch the butter carefully to prevent burning.
• Pan Size: Using four 6-inch mini loaf pans allows even baking and a tender crumb throughout.
• Room Temperature Eggs: Using eggs at room temperature helps in better mixing and a smoother batter texture.
• Storage: Store cakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Substitutions: Ground ginger can be used if fresh grated ginger is unavailable, but fresh ginger will provide a brighter flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: orange ginger cake, honey cakes, mini loaf cakes, browned butter cake, citrus ginger dessert, homemade honey cake