Honey Glazed Ginger and Orange Cakes
These little cakes are soft, moist and comforting. They’re gently spiced and scented with fresh ginger and orange, and lightly sweetened with honey. They’re great as they are, but made special when brushed with a honey-orange syrup or a splash of your favorite liquor.
INGREDIENTS
Dry
250 g flour (about 2 cups)
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves or allspice (optional)
Wet
110 g unsalted butter (8 tbsp/1 stick)
150 g honey (½ cup)
2 large eggs, room temperature
Zest of 1 orange
120 ml unfiltered orange juice (½ cup)
2 tbsp fresh ginger, very finely grated
1 tsp vanilla extract (optional)
HONEY ORANGE DRIZZLE
3 tbsp honey
2 tbsp orange juice
Tiny pinch of salt
DIRECTIONS
Preheat oven to 175°C / 350°F
Line your pan with parchment paper (Loaf pans, muffin tins, or mini cake molds all work beautifully)
In a medium bowl, whisk together all dry ingredients thoroughly, set aside
In a separate large bowl, whisk softened butter and honey until smooth and glossy
Add eggs one at a time, mixing well after each
Stir in orange zest, orange juice, fresh ginger and vanilla
Add dry ingredients to wet ingredients, folding gently until just combined. Do not over mix.
Bake:
Loaf pan: 45–55 minutes
Mini cake molds: 25–30 minutes
Muffin tin: 18–22 minutes
HONEY ORANGE DRIZZLE
Gently warm honey, orange juice, and a pinch of salt over low heat until fluid
Optional: Add thinly sliced oranges and a few sprigs of rosemary to the pot for garnish and extra aroma
Brush or spoon over the cakes while still warm so the syrup soaks in properly
Note: If you’re feeling extra indulgent, you can replace the honey drizzle with your favorite orange liqueur, cognac, brandy, spiced rum, or whiskey. Brush lightly over the warm cakes for an added kick and warmth
