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Orange Ginger Honey Cakes

Moist, individual golden cakes infused with fresh ginger and orange zest, soaked in a warm honey glaze and topped with sparkling sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 Cakes
Course: Dessert, Snack
Cuisine: American, British
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground ginger
Wet Ingredients
  • 0.5 cup unsalted butter softened
  • 0.75 cup honey
  • 0.25 cup brown sugar packed
  • 2 eggs large, room temp
  • 1 tbsp fresh ginger grated
  • 1 tbsp orange zest
  • 0.5 cup orange juice freshly squeezed
  • 0.5 cup yogurt plain or sour cream
Toppings
  • 0.25 cup honey warmed, for glazing
  • 8 slices orange thin or candied
  • 2 tbsp coarse sugar for sprinkling
  • 8 sprigs rosemary for garnish

Equipment

  • Jumbo Muffin Tin or Mini Cake Pans
  • Mixing bowls
  • Whisk
  • Grater/Zester

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour 8 mini cake pans or jumbo muffin cups.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger.
  3. In a large bowl, beat softened butter, honey, and brown sugar until smooth. Add eggs one at a time.
  4. Mix in grated fresh ginger, orange zest, orange juice, and yogurt until combined.
  5. Fold dry ingredients into wet ingredients gently until just combined.
  6. Fill cake pans 3/4 full. Bake 20-25 mins until a toothpick comes out clean. Cool slightly.
  7. Brush warm cakes with honey, top with an orange slice, sprinkle with sugar, and garnish with rosemary.

Notes

For a shinier finish, boil the honey glaze briefly before brushing.