Ginger Honey Orange (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1/4 teaspoon baking soda
03 -
1 cup plain flour
04 -
1/2 teaspoon powdered ginger (or fresh if you prefer)
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon cinnamon (optional)
→ Wet Ingredients
07 -
1 tablespoon orange peel, finely grated
08 -
2 eggs, large
09 -
1/4 cup freshly squeezed orange juice
10 -
1 tablespoon fresh ginger, grated (optional for extra kick)
11 -
1/4 cup honey (try raw, if you can)
12 -
1 teaspoon vanilla essence
13 -
1/4 cup vegetable oil or melted butter
# Instructions:
01 -
Set your oven to 350°F (175°C). Prep your baking pans by greasing them, dusting with flour, or popping in some parchment for easy removal later.
02 -
Toss the flour, salt, baking powder, baking soda, ginger, and cinnamon (if you'd like to include it) into a medium bowl and give it a good whisk. Put it aside for now.
03 -
In another bowl, combine the honey, orange juice, orange peel, vanilla, eggs, and oil (or melted butter) until it’s all smooth. If you're going for extra ginger flavor, throw that in too.
04 -
Pour the wet mixture into the bowl with the dry ingredients little by little. Stir gently until just mixed—don’t go overboard, or your cakes might feel heavy.
05 -
Split the batter evenly between your prepped pans. Give each pan a small tap on the counter to level things out.
06 -
Stick the pans in the oven and let them bake for 40-50 minutes. You'll know they’re ready when the tops are golden and a toothpick in the middle comes out clean. They should feel slightly bouncy to the touch.
07 -
Take the cakes out of the oven and leave them in the pans for 10 minutes to cool a bit. Then move them to a wire rack to cool completely.
# Notes:
01 -
Fresh orange juice and zest will give this the best taste!
02 -
These work as one big cake too—try an 8-inch round pan or a 9x5 loaf pan but adjust the baking time.
03 -
Want stronger ginger vibes? Use both powdered and fresh ginger.
04 -
Store in an airtight container for 2–3 days at room temp, or pop in the freezer for up to 3 months.
05 -
Try with orange glaze, cream cheese frosting, or just powdered sugar on top.