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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Combine Ingredients: Using the paddle attachment, mix on medium speed until the mixture is smooth and uniform.
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.
Divide Batter: Spoon the batter evenly into the prepared mini loaf pans, distributing carefully to have balanced cakes.
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.
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.
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