These orange ginger honey cakes are a delightful treat that combines the zesty flavors of oranges with the warm spice of ginger, all sweetened with raw honey. They are not only delicious but also incredibly easy to make, making them perfect for any occasion from a casual brunch to a special celebration.
Why You’ll Love This Recipe?
- The combination of orange, ginger, and honey creates a unique and irresistible flavor profile.
- With simple ingredients and straightforward instructions, these cakes can be whipped up in no time.
- These cakes are versatile and can be enjoyed as a snack, dessert, or even as part of a festive spread.
Ingredient Notes:
Dry Ingredients:
- All-purpose flour
- Baking soda
- Ground ginger
- Cinnamon
- Nutmeg
- Salt
Wet Ingredients: - Unsalted butter (melted)
- Raw honey
- Eggs
- Fresh orange juice
- Zest of oranges
- Grated fresh ginger
Optional Glaze: - Honey
- Orange juice
Step-by-Step Instructions:
- Preheat the oven and prepare your baking pans.
- Mix the dry ingredients in one bowl and the wet ingredients in another.
- Combine the two mixtures and pour into the pans.
- Bake until golden brown and let cool before adding the optional glaze.
Helpful Tips:
- For a more intense flavor, add more fresh ginger to the batter.
- Store the cakes in an airtight container to keep them moist and fresh.
- Swap out the orange juice for lemon juice for a tangier twist.
Expert Tips for the Best Results:
- Use room temperature eggs for a smoother batter.
- Sift the dry ingredients to ensure a light and fluffy texture.
Serving Suggestions:
These cakes pair perfectly with a cup of black tea or a dollop of whipped cream. For a more decadent treat, serve with a scoop of vanilla ice cream.
Storage and Reheating Tips:
Store the cakes at room temperature for up to three days or in the fridge for longer freshness. To reheat, simply warm in the oven for a few minutes or microwave for a quick fix.
Frequently Asked Questions:
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the texture may be slightly denser.
- Can I use maple syrup instead of honey?
- Yes, but the flavor will be different.
- How can I prevent the cakes from sticking to the pan?
- Grease the pans thoroughly before pouring in the batter.
- Can I freeze these cakes?
- Yes, they freeze well for up to three months.
Conclusion:
These orange ginger honey cakes are a delightful treat that is sure to impress your taste buds. Give them a try and let us know how they turned out! Enjoy!
Print
Orange Ginger Honey Cakes
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These orange ginger honey cakes are a delightful treat with a perfect balance of citrusy orange, warm ginger, and sweet honey flavors. They are moist and aromatic, making them a perfect dessert or snack option.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted)
- 3/4 cup raw honey
- 2 large eggs
- 1 cup fresh orange juice
- Zest of 2 oranges
- 1 tbsp grated fresh ginger
Optional Glaze:
- 2 tbsp honey
- 2 tbsp orange juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and grease a muffin tin.
- Mix dry ingredients: In a bowl, combine all dry ingredients.
- Mix wet ingredients: In another bowl, mix melted butter, honey, eggs, orange juice, orange zest, and grated ginger.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Pour the batter into the muffin tin and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Optional glaze: Mix honey and orange juice, then drizzle over the cooled cakes.
Notes
- You can add chopped nuts or dried fruits for extra texture.
- Adjust the amount of honey to suit your sweetness preference.
Nutrition
- Serving Size: 1 cake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg