Description

These Orange Ginger Honey Cakes are moist, flavorful mini loaves made with fresh grated ginger, bright orange zest, and rich browned butter blended with sweet honey. Baked to golden perfection, they offer a perfect balance of warm spice and citrusy freshness, ideal for afternoon tea or as a delightful dessert treat.

Ingredients

Scale

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)

Wet Ingredients

113 grams unsalted butter (browned)
270 grams honey
2 tablespoons fresh orange juice
125 grams whole milk
2 large eggs (room temperature)

Other Ingredients

50 grams granulated sugar

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 325℉ (160℃). Prepare four 6-inch mini loaf pans by spraying them with non-stick spray or coating lightly with butter and flour to prevent sticking.
Mix Dry Ingredients: In a medium bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, fresh grated ginger, and orange zest until evenly combined.
Brown the Butter: In a small skillet over medium heat, melt the unsalted butter. Continue stirring as it foams and turns a golden brown color, releasing a nutty aroma. Remove from heat once browned.
Combine Browned Butter and Wet Ingredients: Pour the warm browned butter into the bowl of a stand mixer and let it cool to room temperature to avoid cooking the eggs.
Add Honey, Orange Juice, Milk, Sugar, and Eggs: Add honey, fresh orange juice, whole milk, granulated sugar, and slightly beaten eggs into the stand mixer bowl with the cooled browned butter.
Mix Wet Ingredients: Using the paddle attachment, mix on medium speed until the mixture is smooth and well combined.
Add Dry Ingredients Slowly: Gradually add the flour mixture to the wet ingredients on medium speed, mixing until a smooth cake batter forms. Be sure to scrape the sides and bottom of the bowl to fully incorporate all ingredients.
Divide Batter into Pans: Evenly distribute the batter among the four prepared mini loaf pans.
Bake the Cakes: Place the pans on a cookie sheet and bake for 28-30 minutes. Halfway through baking, cover the loaves lightly with aluminum foil to prevent over browning. Check doneness by inserting a toothpick in the center; it should come out clean.
Cool the Cakes: 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.
Serve and Enjoy: Once cooled, slice and serve the Orange Ginger Honey Cakes with your favorite tea or coffee.

Notes

To brown butter, keep stirring constantly to avoid burning and achieve a nutty aroma and golden color.
If using ground ginger instead of fresh, reduce amount to 2 teaspoons as it is more concentrated.
Ensure eggs are at room temperature to help the batter mix evenly and rise well.
Covering the loaves halfway through baking prevents the tops from over browning while allowing the inside to cook through.
These mini loaf cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free variation, substitute whole milk with almond or oat milk and use vegan butter or coconut oil browned similarly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini loaf (approx. 120 grams)
Calories: 320 kcal
Sugar: 35 grams
Sodium: 220 mg
Fat: 14 grams
Saturated Fat: 8 grams
Unsaturated Fat: 5 grams
Trans Fat: 0 grams
Carbohydrates: 44 grams
Fiber: 1.5 grams
Protein: 5 grams
Cholesterol: 70 mg

Keywords: Orange ginger honey cakes, mini loaf cake, browned butter cake, honey cake, citrus ginger dessert