Description
These Orange Ginger Honey Cakes are a delightful blend of citrusy orange, spicy ginger, and sweet honey. Perfect for a cozy dessert or a special treat with tea.
Ingredients
Units
Scale
Dry Ingredients:
- 250 grams all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp fresh grated ginger* or 2 teaspoons ground ginger
- 1 tbsp fresh orange zest* zest of one orange
Wet Ingredients:
- 113 grams unsalted butter, browned *see notes
- 270 grams honey
- 2 tbsp fresh orange juice
- 125 grams whole milk
- 2 large eggs, room temperature
- 50 grams granulated sugar
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) and prepare four 6-inch mini loaf pans by greasing them with non-stick spray or a thin coating of butter and flour.
- Prepare Dry Ingredients: In a medium bowl, whisk together sifted flour, baking powder, baking soda, ginger, and orange zest.
- Brown Butter: Brown the butter in a skillet on medium heat until foamy and brownish in color. Cool to room temperature.
- Mix Wet Ingredients: In a mixing bowl, combine browned butter, honey, orange juice, milk, sugar, and eggs. Mix on medium speed until smooth.
- Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing until a cake batter forms.
- Bake: Divide the batter among the pans, place on a baking sheet, and bake for 28-30 minutes or until a toothpick comes out clean. Cover with foil halfway through baking to prevent over-browning.
- Cool and Serve: Allow the cakes to cool in the pans on a rack before removing. Enjoy!
Notes
- *Note: To brown butter, heat it until it turns a golden brown color, then remove from heat immediately to prevent burning.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
