Cakes, Not really a Baker

Orange Ginger Cake

That I like baking cakes is no longer a question, even though I like to insist I’m not a baker. These days I’m finding that I particularly like spiced cakes. And the list of Spices you can add to cake is endless. Spiced cakes are mostly associated with festive winter holidays, but I live in the tropics where it is summer all year round. And we love our spices and eat them all year round, so why not in cake.

I found this recipe on 2 Cups Flour and here is what drew me to it Browned Butter. It piqued my interest as I have never baked with browned butter before. The result was beautiful, had a hint of nutty caramel notes, and it ended up pairing beautifully with the flavours of the ginger and orange zest.

Recipe

Culled from 2 Cups Flour
  • 2 Cups (250 g) All Purpose Flour
  • ½ tsp Baking Powder

  • ½ tsp Baking Soda

  • 2 tsp Ground Ginger

  • 1 Tbsp Orange Zest

  • 8 Tbsp Unsalted Butter browned

  • ¾ Cup (270 g) Honey

  • 2 Tbsp Fresh Orange Juice

  • ½ Cup (125 ml) Whole Milk

  • 2 Eggs

  • ¼ Cup ( 50 g) Granulated Sugar

Procedure

  • Preheat oven to 325 F (163 C) and prepare four 6 inch mini loaf pans. * I used foil packs* (spray with non-stick spray or a thin coating of butter and flour.)
  • In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.
  • Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.
  • Pour brown butter into bowl of stand mixer.
  • Add honey, orange juice, milk, sugar, and slightly beaten eggs.
  • Mix on medium until smooth.
  • Slowly spoon in flour mixture on medium speed until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients, don’t over mix).
  • Divide batter amongst the four pans.
  • Place pans on baking tray and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. (cover loaves with a sheet of aluminum foil, halfway through baking so it doesn’t over brown.)
  • Place pans on cooling rack to completely cool before removing.
  • Eat and enjoy!

2 thoughts on “Orange Ginger Cake”

  1. Well done!
    I am eager to try this out. Fingers crossed.
    I hope to take beautiful pictures like this someday.

    And when are we doing alcohol infused cakes😁
    Did I just sound like a drunkard now? 🤭

    Like

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