Orange Ginger Honey Cake (Print-Friendly Version)
Moist cake with orange, ginger, and honey. Lightly spiced and finished with a zesty citrus glaze.
# What You’ll Need to Make This:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon ground ginger
04 -
0.5 teaspoon ground cinnamon
05 -
0.25 teaspoon ground nutmeg
06 -
Pinch of salt
→ Wet Ingredients
07 -
115 g unsalted butter, melted
08 -
180 ml raw honey
09 -
2 large eggs
10 -
240 ml fresh orange juice
11 -
Zest of 2 oranges
12 -
1 tablespoon freshly grated ginger
→ Optional Glaze
13 -
2 tablespoons honey
14 -
2 tablespoons orange juice
# How to Prepare:
01 -
Preheat oven to 175°C and grease a cake pan thoroughly.
02 -
In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt until well blended.
03 -
In a separate bowl, whisk melted butter, honey, and eggs until smooth and integrated.
04 -
Stir in the orange juice, orange zest, and grated ginger to the wet mixture, whisking until homogenous.
05 -
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Do not overmix to maintain a light crumb.
06 -
Pour the batter evenly into the prepared pan. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean.
07 -
While the cake bakes, mix honey and orange juice in a small bowl if using the glaze.
08 -
Once baked, brush the warm cake with honey-orange glaze to infuse extra flavour. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
For intensified citrus notes, increase orange zest or add a few drops of orange extract.
02 -
Serve with whipped cream, vanilla ice cream, or enhance further with a citrus glaze.
03 -
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.