Description
These Orange Ginger Honey Cakes are moist and flavorful mini loaf cakes infused with fresh ginger, zesty orange, and a delicate sweetness from honey. Perfect for a delightful teatime treat or a light dessert, these cakes combine browned butter richness with citrus and spice, baked to golden perfection in convenient 6-inch loaf pans.
Ingredients
Dry Ingredients
- 250 grams all purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
- 1 tablespoon fresh orange zest (zest of one orange)
- 50 grams granulated sugar
Wet Ingredients
- 113 grams unsalted butter (browned)
- 270 grams honey
- 2 tablespoons fresh orange juice
- 125 grams whole milk
- 2 large eggs (room temperature)
Instructions
- Preheat Oven: Preheat your oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans by spraying them with non-stick spray or coating them lightly with butter and flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift the flour and whisk together with baking powder, baking soda, grated fresh ginger, and orange zest to ensure even distribution.
- Brown Butter: In a small skillet over medium heat, melt the unsalted butter. Continue stirring until the butter becomes foamy and turns a brownish color, releasing a nutty aroma. Remove from heat.
- Combine Brown Butter and Wet Ingredients: Pour the browned butter into the bowl of a stand mixer and allow it to cool to room temperature. Add honey, fresh orange juice, whole milk, granulated sugar, and slightly beaten eggs into the bowl.
- Mix Wet Ingredients: Using the paddle attachment, mix on medium speed until the mixture is smooth and combined.
- Add Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients on medium speed. Continue mixing until a cohesive cake batter forms. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
- Divide Batter: Evenly divide the batter among the four prepared mini loaf pans.
- Bake: Place the pans on a cookie sheet and bake in the preheated oven for 28-30 minutes. About halfway through baking, cover the loaves loosely with aluminum foil to prevent excessive browning on top.
- Cool: Remove the pans from the oven and place them on a cooling rack. Allow the cakes to cool completely before removing them from the pans to maintain their shape and texture.
Notes
- Browned butter adds a rich nutty flavor; be sure to watch carefully to avoid burning.
- If you don’t have fresh ginger, ground ginger can be used but fresh is preferred for a brighter flavor.
- The cakes are best stored in an airtight container and can be refrigerated for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
