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, ginger, cinnamon (if using), and salt. Set aside.
03 -
In a separate bowl, whisk together the honey, orange juice, orange zest, eggs, oil (or melted butter), and vanilla extract until smooth and well combined. If you're using fresh ginger, add it to this mixture.
04 -
Gradually add the wet ingredients to the dry 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 to level the batter.
06 -
Place the pans in the 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 before transferring them to a wire rack to cool completely.
# Notes:
01 -
For the best flavor, use freshly squeezed orange juice and freshly grated orange zest.
02 -
These cakes can be made as one large cake in an 8-inch round pan or a 9x5-inch loaf pan with adjusted baking time.
03 -
For extra ginger flavor, use both ground ginger and fresh grated ginger.
04 -
The cakes will keep for 2-3 days at room temperature in an airtight container, or can be frozen for up to 3 months.
05 -
These cakes pair beautifully with a simple orange glaze, cream cheese frosting, or just a dusting of powdered sugar.