A fluffy and moist honey cake with a tender crumb, melt-in-your-mouth texture, bright orange flavour and a hint of ginger.
This cake is flavoured with fresh orange juice, orange zest, ground ginger and honey. I love orange and lemon flavours in tea cakes. They bring this brightness that other cakes just don’t have. And the use of browned butter gives this cake a lovely nutty flavour.
Served my mom a slice when the cake was warm and straight out of the oven. Her reaction was priceless! Total ratatouille moment 😍
I absolutely love this recipe. It was a bit of a labour of love (with making the browned butter and zesting the oranges) but the outcome is a light, fluffy cake that pairs so well with tea and coffee alike. ☕️
Orange & Honey Cake
Course: DessertDifficulty: Medium8
servings20
minutes40
minutes1
hourIngredients
2 cups flour
½ tsp baking powder
½ tsp baking soda
2 tsp ginger powder
1 tbsp orange zest
½ cup butter
¾ cup honey
2 tbsp fresh orange juice
½ cup milk
2 eggs
¼ cup raw sugar
Directions
- Pre-heat the oven to 165C.
- In a bowl, mix sifted flour, baking powder, baking soda, ginger powder and orange zest.
- Place the butter in a small saucepan over medium heat. Stirring occasionally, allow the butter to melt, foam and start to slightly brown (when the water evaporates). Take off the heat before it starts to burn.
- In a stand mixer, mix the brown butter, honey, orange juice, milk, and raw sugar.
- Slightly beat the eggs.
- Check that the mixture is not too warm before you pour the eggs in and mix.
- Spoon in the flour mixture just until the batter comes together (do not overbeat).
- Pour into a prepared 9” cake pan and bake for 40 minutes or until a toothpick inserted into the middle comes out clean.
Notes
- This recipe was adapted from Two Cups Flour
