Orange Ginger Honey Cakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
130 grams all-purpose flour
02 -
2 grams baking powder
03 -
1 gram baking soda
04 -
1 gram ground ginger or freshly grated ginger
05 -
0.5 gram ground cinnamon (optional)
06 -
1 gram salt
→ Wet Ingredients
07 -
60 milliliters honey, preferably raw or natural
08 -
60 milliliters freshly squeezed orange juice
09 -
6 grams orange zest
10 -
2 large eggs
11 -
60 milliliters vegetable oil or melted butter
12 -
5 milliliters vanilla extract
13 -
12 grams freshly grated ginger (optional, for extra spice)
# Instructions:
01 -
Preheat the oven to 175°C. Grease and flour the cake pans or line with parchment paper for easy release after baking.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon if using, and salt. Set aside.
03 -
In a separate bowl, whisk together honey, orange juice, orange zest, eggs, vegetable oil or melted butter, and vanilla extract until smooth and even. Add freshly grated ginger if desired for increased spice.
04 -
Gradually mix the wet ingredients into the dry ingredient bowl, stirring gently until just combined and no pockets of dry flour remain. Avoid overmixing to ensure a tender crumb.
05 -
Divide batter evenly between the prepared cake pans and tap gently to level. Bake for 40–50 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.
06 -
Allow cakes to cool in the pans for 10 minutes. Transfer to a wire rack to finish cooling completely before serving or decorating.
# Notes:
01 -
Adding freshly grated ginger intensifies the citrus-forward flavor profile and introduces a gentle heat to the cakes.