Description
Indulge in the delightful flavors of Orange Ginger Honey Cakes, a perfect blend of citrusy orange zest, zingy ginger, and sweet honey. These mini loaf cakes are moist, tender, and bursting with flavor.
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 oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans by spraying with non-stick spray or greasing with 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 butter in a skillet on medium heat until foamy and brownish in color. Cool to room temperature.
- Mix wet ingredients: Combine browned butter, honey, orange juice, milk, sugar, and eggs in a mixing bowl.
- Blend batter: Mix on medium speed until smooth. Gradually add in the flour mixture until a cake batter forms.
- Bake: Divide batter into pans, place on a baking sheet, and bake for 28-30 minutes 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 serving. Enjoy!
Notes
- Browning butter adds a rich, nutty flavor to the cakes.
Nutrition
- Serving Size: 1 mini loaf cake
- Calories: Approx. 280 kcal
- Sugar: Approx. 20g
- Sodium: Approx. 200mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 70mg
