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Orange Ginger Honey Cake

Moist individual cakes infused with fresh orange, zesty ginger, and sweet honey, soaked in a sticky citrus syrup and garnished with rosemary.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 55 minutes
Servings: 12 mini cakes
Course: Dessert, Tea Time
Cuisine: American, Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground ginger
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 0.5 cup honey
  • 2 large eggs room temperature
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp orange zest
  • 0.5 cup fresh orange juice
Syrup & Topping
  • 0.5 cup fresh orange juice
  • 0.25 cup honey
  • 2 tbsp granulated sugar for syrup
  • 12 slices small orange slices thinly sliced
  • 12 sprigs fresh rosemary small pieces
  • granulated sugar for coating (optional)

Equipment

  • Muffin tin or mini cheesecake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Microplane or grater
  • Small saucepan
  • Wire rack
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, salt, and ground ginger.
  3. In a large bowl, cream softened butter and sugar until fluffy. Beat in honey.
  4. Add eggs one at a time, beating well. Mix in grated fresh ginger and orange zest.
  5. Gradually add dry ingredients alternating with orange juice, starting and ending with dry mixture. Do not overmix.
  6. Divide batter into muffin cups. Bake for 18-22 minutes until a toothpick comes out clean. Cool in pan for 10 mins, then transfer to a wire rack.
  7. Meanwhile, make syrup: simmer orange juice, honey, and sugar in a saucepan for 3-4 minutes until slightly thickened.
  8. Brush warm cakes generously with syrup. Optionally roll sides in sugar. Top with an orange slice and rosemary sprig. Let cool.

Notes

For best flavor, use fresh ginger and fresh orange juice. Cakes can be stored in an airtight container at room temperature for up to 3 days.