Orange Ginger Honey Cakes
These Orange Ginger Honey Cakes feature a tender crumb infused with fresh ginger and bright orange zest, sweetened with honey. Ready in under 30 minutes, this one-bowl muffin recipe is perfect for breakfast, brunch, or afternoon tea.
Ingredients
- 1.25 cups plain flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 2 large eggs room temperature
- 0.5 cup caster sugar
- 0.333 cup honey
- 0.333 cup vegetable oil
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp fresh ginger grated
- 0.5 cup milk
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases.
- In a medium bowl, whisk together flour, baking powder, and salt until combined and lump-free.
- In another bowl, whisk eggs and sugar until pale and frothy, about 1 minute.
- Whisk in honey, oil, orange juice, zest, and grated ginger until smooth and fragrant.
- Fold dry ingredients into the wet mixture in two additions, alternating with milk, stirring just until the batter is streak-free but still slightly lumpy.
- Divide batter among liners, filling each two-thirds full, then bake for 14–16 minutes until golden at the edges and a skewer comes out clean.
Notes
Rotate the pan halfway through baking for an even rise and uniform golden color.
Allow cakes to cool in the tin for 5 minutes before transferring to a rack to preserve crisp edges.
Always cool completely before storing to prevent condensation and maintain texture.
Nutrition
Serving: 60gCalories: 180kcalCarbohydrates: 26g
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