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Orange Ginger Honey Cakes

Irresistible Orange Ginger Honey Cakes for a Cozy Treat

Delightful Orange Ginger Honey Cakes with the zing of citrus and warmth of ginger—perfect for any gathering or cozy evening treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with a gluten-free blend for a gluten-free version.
  • 1 teaspoon baking soda Ensure freshness for optimal results.
  • 1/2 cup raw honey Use unfiltered honey for added flavor.
  • 1/2 cup fresh orange juice Freshly squeezed is best for flavor.
  • 1 tablespoon orange zest Zest only the outer layer for the best taste.
  • 1 teaspoon ground ginger Fresh grated ginger can be used for bolder flavor.
  • 1/2 teaspoon salt Essential for flavor enhancement.
  • 2 large eggs Substitute with a flaxseed egg or unsweetened applesauce for a vegan option.
  • 1/2 cup unsalted butter Browned butter adds a deeper, nutty flavor.
  • 1/2 cup milk Can be substituted with a dairy-free alternative.
Optional Toppings/Glaze
  • 1 cup cream cheese frosting Perfect for elevating your cakes.
  • 1/4 cup honey glaze A simple mix of honey and water or lemon juice.

Equipment

  • Muffin tin
  • mixing bowl
  • whisk
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease them.
  2. In a large bowl, whisk together the flour, baking soda, and salt, ensuring no lumps remain.
  3. In another bowl, mix honey, eggs, melted butter, orange juice, and orange zest until well combined.
  4. Gradually add the wet mixture to the dry ingredients and fold gently until just combined.
  5. Fill the muffin liners about three-quarters full with the batter.
  6. Bake for 15-20 minutes, checking with a toothpick for doneness; cakes should spring back when pressed.
  7. Allow the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  8. Optional: glaze with honey glaze or top with cream cheese frosting once cool.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Using room temperature ingredients creates a smoother batter, and avoid overmixing to prevent dense cakes.

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