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Orange Ginger Honey Cakes

Light, fluffy cakes that bring a lovely balance of citrus sweetness and ginger spice, perfect for tea time or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger Or freshly grated
  • 1/4 teaspoon ground cinnamon Optional
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/4 cup honey Raw or natural preferred
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 2 large eggs Best at room temperature
  • 1/4 cup vegetable oil Or melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated ginger Optional for extra spice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pan with vegetable oil or melted butter.
  2. In a large bowl, sift together the dry ingredients: flour, baking powder, baking soda, ground ginger, cinnamon, and salt.
  3. In a separate bowl, whisk the wet ingredients: honey, orange juice, orange zest, eggs, vegetable oil, and vanilla extract.
  4. Gradually pour the wet mixture into the dry ingredients, gently folding until just combined. Take care not to overmix.
  5. If desired, fold in freshly grated ginger for additional flavor.
Baking
  1. Transfer the batter to the prepared cake pan, smoothing the top, and tap the pan lightly to remove air bubbles.
  2. Bake in the preheated oven for 25-30 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Let the cake cool in its pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. For serving, drizzle with extra honey or dust with powdered sugar.

Notes

Store the cakes in an airtight container at room temperature for up to three days, or refrigerate for a week or freeze for three months. Ensure they are well wrapped for freezing.