Description
Orange Ginger Honey Cakes bring sunshine straight to your dessert plate with zesty citrus and warm spice notes that dance together perfectly. Baked with simple pantry ingredients, these little treats will brighten any afternoon tea or casual gathering.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 2 large eggs
- 0.5 cup raw honey
- 0.5 cup unsalted butter
Supporting Ingredients:
- 0.33 cup fresh orange juice
- 1 tablespoon fresh grated ginger
- 1 large orange zest
- 1 teaspoon vanilla extract
Seasonings and Leavening Agents:
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F. Coat a 12-cup muffin tin with cooking spray or line with paper liners for easy removal.
- Combine 1½ cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground ginger in a medium mixing bowl.
- Whisk 2 large eggs in a separate large bowl until smooth and slightly frothy.
- Pour ½ cup honey, ½ cup melted butter, 1 teaspoon vanilla, and ⅓ cup orange juice into the eggs. Add 1 tablespoon fresh grated ginger and orange zest.
- Stir the dry ingredients into the wet mixture gently. Mix until ingredients are just incorporated, stopping when no flour streaks remain.
- Divide the batter evenly among the muffin cups, filling each approximately ¾ full for consistent rising.
- Slide the muffin tin into the preheated oven. Bake for 20 minutes, checking doneness with a toothpick inserted in the center.
- Remove cakes from the oven. Let them rest in the pan for 5 minutes to set their structure.
- Transfer cakes onto a wire cooling rack. If desired, drizzle with a quick glaze made from 1 tablespoon orange juice and ½ cup powdered sugar.
Notes
- Folding ingredients gently ensures a light, tender cake texture without tough, dense results.
- Use fresh orange zest and grated ginger for the most vibrant, bright flavor profile in these small cakes.
- For a gluten-free version, swap wheat flour with almond or coconut flour, which work beautifully in this recipe.
- Storing these cakes in an airtight container keeps them moist and fresh for 2-3 days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 258 kcal
- Sugar: 18 g
- Sodium: 155 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg