Eoin's Orange, Ginger & Honey Mini-Cakes

Wed, 6 May 2026

Eoin's Orange, Ginger & Honey Mini-Cakes

Dry:

· 1 ½ cups (190g) all-purpose flour

· 1 tsp baking powder

· ½ tsp baking soda

· 1 tsp ground ginger

· ½ tsp cinnamon

· ¼ tsp salt

Wet:

· 2 large eggs

· ½ cup (120ml) honey

· 1/3 cup (80ml) neutral oil (sunflower or vegetable)

· Zest of 1 orange

· 1/4 cup (60ml) fresh orange juice

· 1 tbsp grated fresh ginger

· 1 tsp vanilla extract

Optional glaze:

· ½ cup icing sugar

· 1–2 tbsp orange juice

· 1 tsp honey

Method

1. Prep Preheat oven to 175°C (350°F). Grease a muffin tin or small cake molds.

2. Mix dry ingredients In a bowl, whisk flour, baking powder, baking soda, spices, and salt.

3. Combine wet ingredients In another bowl, whisk eggs, honey, and oil until smooth. Add orange zest, juice, grated ginger, and vanilla.

4. Bring together Fold the dry ingredients into the wet mixture gently until just combined. Avoid overmixing.

5. Bake Divide into molds (about ¾ full). Bake for 18–22 minutes, until a toothpick comes out clean.

6. Cool Let them cool in the pan for 5 minutes, then transfer to a rack.

7. Optional glaze Mix icing sugar with orange juice and honey until smooth. Drizzle over cooled cakes.