Description

Delight in the warm, comforting flavors of Orange Ginger Honey Cakes. These moist mini loaves combine the zesty brightness of fresh orange zest and juice with the spicy kick of fresh ginger, all enriched by the nutty depth of browned butter and the natural sweetness of honey. Perfect for teatime or as a wholesome snack, these cakes offer a balanced blend of citrus and spice in every bite.

Ingredients

Scale

Dry Ingredients

250 grams (2 cups) all purpose flour
1.5 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon fresh grated ginger or 2 teaspoons ground ginger
1 tablespoon fresh orange zest (zest of one orange)

Wet Ingredients

113 grams (½ cup) unsalted butter, browned
270 grams (¾ cup) honey
2 tablespoons fresh orange juice
125 grams (½ cup) whole milk
2 large eggs, room temperature

Additional Ingredients

50 grams (¼ cup) granulated sugar

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Instructions

Prepare Oven and Pans: Preheat your oven to 325℉ (160℃). Grease and flour four 6-inch mini loaf pans or spray them with non-stick spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, fresh grated ginger, and orange zest. Whisk to combine thoroughly.
Browning the Butter: In a small skillet over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until it turns foamy and develops a rich brown color with a nutty aroma. Remove from heat and allow the browned butter to cool to room temperature.
Combine Wet Ingredients: Pour the cooled brown butter into the mixing bowl of a stand mixer fitted with the paddle attachment. Add honey, fresh orange juice, whole milk, granulated sugar, and slightly beaten eggs to the bowl.
Mix Wet Ingredients: Mix on medium speed until the mixture is smooth and well combined.
Add Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing on medium speed. Scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated and a smooth cake batter forms.
Divide Batter and Bake: Evenly divide the batter among the prepared mini loaf pans. Place the pans on a cookie sheet for stability, then bake in the preheated oven for 28-30 minutes. Halfway through baking, cover the loaves loosely with aluminum foil to prevent over-browning.
Cool and Serve: Remove the pans from the oven and transfer them to a cooling rack. Allow the cakes to cool completely before removing from pans. Serve and enjoy your flavorful Orange Ginger Honey Cakes.

Notes

Baking Pans: Using four 6-inch mini loaf pans on a cookie sheet helps with even baking and makes them easier to handle.
Honey Quality: For the best flavor, choose high-quality local or pure honey that complements the orange and ginger notes.
Brown Butter: Browning butter enhances its flavor significantly. Use a light-colored skillet to monitor color changes and watch for a nutty aroma to know it’s perfectly browned. Let it cool before mixing to prevent cooking eggs prematurely.
Cooling: Allow cakes to cool completely to set texture and to make removal from pans easier.

Nutrition

Serving Size: 1 mini loaf (approx. 75 grams)
Calories: 280
Sugar: 24 grams
Sodium: 120 mg
Fat: 11 grams
Saturated Fat: 6 grams
Unsaturated Fat: 4 grams
Trans Fat: 0 grams
Carbohydrates: 38 grams
Fiber: 1 gram
Protein: 4 grams
Cholesterol: 50 mg