Description
Delight in the warm, comforting flavors of Orange Ginger Honey Cakes, a moist and fragrant treat featuring browned butter, fresh ginger, and zesty orange. These mini loaf cakes are perfect for breakfast, tea time, or a sweet snack, offering a unique blend of citrus and spice enhanced by the natural sweetness of honey.
Ingredients
Scale
Dry Ingredients
- 250 grams (2 cups) all purpose flour
- 1.5 teaspoons baking powder
- ½ 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 (½ cup) unsalted butter, browned
- 270 grams (¾ cup) honey
- 2 tablespoons fresh orange juice
- 125 grams (½ cup) whole milk
- 2 large eggs, room temperature
- 50 grams (¼ cup) granulated sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325℉ (160℃). Prepare four 6-inch mini loaf pans by spraying with non-stick spray or coating lightly with butter and flour.
- Mix Dry Ingredients: In a medium bowl, sift together the all purpose flour, baking powder, baking soda, fresh grated ginger, and fresh orange zest. Whisk to combine evenly.
- Brown the Butter: Place the unsalted butter in a small skillet over medium heat. Stir constantly as it melts and begins to foam. Continue cooking until the butter turns a golden brown color and gives off a nutty aroma. Remove from heat and allow to cool to room temperature.
- Combine Wet Ingredients: Pour the cooled browned butter into the bowl of a stand mixer. Add honey, fresh orange juice, whole milk, granulated sugar, and slightly beaten eggs to the bowl.
- Mix Wet Ingredients: Using the paddle attachment, mix the wet ingredients on medium speed until fully combined and smooth.
- Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients while mixing on medium speed. Scrape the sides and bottom of the bowl as needed to incorporate all ingredients into a smooth cake batter.
- Fill Pans and Bake: Divide the batter evenly among the prepared mini loaf pans. Place the pans on a cookie sheet and bake in the preheated oven for 28-30 minutes. Halfway through baking, cover the loaves loosely with aluminum foil to prevent over browning.
- Cool and Serve: Remove the pans from the oven and place them on a cooling rack. Let the cakes cool completely before removing from the pans. Serve and enjoy your flavorful Orange Ginger Honey Cakes!
Notes
- Baking Pans: Use four 6-inch mini loaf pans and place them on a cookie sheet to ensure even baking and easy handling.
- Honey Quality: For the best flavor, choose high-quality honey such as local or pure store-bought varieties.
- Brown Butter: Brown butter (beurre noisette) adds a rich, nutty aroma and flavor. Use a light-colored skillet to monitor the color change. Allow the brown butter to cool to room temperature before mixing with other ingredients to prevent curdling.
Nutrition
- Serving Size: 1 mini loaf (approx. 1/4 of recipe)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
