Description
Orange Ginger Honey Cakes are light, fragrant mini cakes bursting with the warmth of ginger, the brightness of orange, and the sweetness of honey. Perfect for tea time, brunch, or celebrations, they’re tender, flavorful, and easy to make with wholesome ingredients.
Ingredients
2 cups Flour
1 tsp Baking Soda
2 large Eggs
1/2 cup Raw Honey
1/2 cup Butter (softened)
Zest and Juice of 2 medium Fresh Oranges
2 tbsp Fresh Ginger (grated)
Optional: Glaze or Frosting of choice
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour and baking soda until evenly mixed.
- In a separate mixing bowl, cream together butter, raw honey, and orange zest until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients, alternating with fresh orange juice and grated ginger, mixing until smooth and well combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with honey glaze or top with a light citrus or cream cheese frosting before serving.
Notes
Use fresh orange juice for the best flavor and aroma.
Add a pinch of cinnamon or cardamom for a warmer spice note.
Substitute whole wheat flour or coconut oil for a healthier twist.
These cakes freeze well for up to 2 months—just thaw before serving.
Serve slightly warm with tea or top with whipped cream for dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Tea Cakes
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
