Orange Ginger Honey Cake Recipe
A moist and flavorful Orange Ginger Honey Cake combining warm spices and fresh citrus notes, perfect for a delightful dessert or afternoon treat. This cake is sweetened naturally with honey and features the zestiness of fresh orange and ginger, creating a balanced and aromatic profile.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup raw honey
- 2 large eggs
- 1 cup fresh orange juice
- Zest of 2 oranges
- 1 tbsp grated fresh ginger
Optional Glaze
- 2 tbsp honey
- 2 tbsp orange juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, and a pinch of salt to ensure even distribution of spices.
- Combine wet ingredients: In another bowl, whisk the melted unsalted butter with raw honey until smooth. Then, add the eggs one at a time, beating well after each addition. Stir in fresh orange juice, grated fresh ginger, and the orange zest for vibrant flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender.
- Pour and bake: Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare optional glaze: While the cake bakes, mix honey and orange juice in a small saucepan. Warm gently over low heat until combined to a runny glaze consistency.
- Glaze the cake: When the cake is done, remove it from the oven and immediately drizzle the honey-orange glaze over the warm cake, allowing it to soak in.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy as a wonderful dessert or snack with tea or coffee.
Notes
- For a dairy-free version, substitute butter with a plant-based margarine or coconut oil.
- Grate fresh ginger finely to avoid fibrous bites in the cake.
- Use raw honey for a richer flavor and natural sweetness.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optionally, dust with powdered sugar or serve with whipped cream or yogurt for extra indulgence.
Find it online: https://amandafood.com/orange-ginger-honey-cake-recipe/