Orange Ginger Honey Cakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon ground ginger (or freshly grated ginger)
05 -
1/4 teaspoon ground cinnamon (optional)
06 -
1/4 teaspoon salt
→ Wet Ingredients
07 -
1/4 cup honey (preferably raw or natural)
08 -
1/4 cup orange juice (freshly squeezed)
09 -
1 tablespoon orange zest
10 -
2 large eggs
11 -
1/4 cup vegetable oil (or melted butter)
12 -
1 teaspoon vanilla extract
13 -
1 tablespoon fresh grated ginger (optional for extra spice)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper for easy removal after baking.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon (if using), and salt until well combined. Set aside.
03 -
In a separate large bowl, whisk together the honey, orange juice, orange zest, eggs, vegetable oil (or melted butter), and vanilla extract until smooth and well combined. If you're using fresh grated ginger for extra spice, add it to this mixture.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense cakes.
05 -
Divide the batter evenly between your prepared cake pans. Tap the pans gently on the counter to remove any air bubbles and level the batter.
06 -
Place the pans in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown and slightly springy to the touch.
07 -
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before serving or adding any toppings.
# Notes:
01 -
For extra flavor, consider adding a teaspoon of cardamom or a pinch of cloves to the dry ingredients.
02 -
These cakes pair beautifully with a cup of earl grey tea or a dollop of lightly sweetened whipped cream.
03 -
The recipe can be made in various pan sizes - mini loaf pans, muffin tins, or a single 8-inch round pan (adjusting baking time accordingly).