Description
Moist, spiced mini cakes infused with zesty orange, warm ginger, and sweet honey—topped with candied orange slices and a sparkling sugar crunch for a naturally aromatic treat.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup honey
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 tbsp grated fresh ginger
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- Orange slices (thinly sliced, for garnish)
- Coarse sugar or sparkling sugar (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease or line muffin tins or mini cake molds.
- In a mixing bowl, cream together butter, brown sugar, and honey until light and fluffy.
- Beat in eggs one at a time, then add yogurt, ginger, vanilla, and orange zest.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and cloves.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fill molds about 3/4 full. Press an orange slice on top of each.
- Sprinkle with coarse sugar and bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool slightly, garnish with rosemary if using, and serve warm or at room temperature.
Notes
- Use organic oranges if possible, especially when including the peel.
- Yogurt helps keep the cakes moist and adds slight tanginess—can substitute sour cream if needed.
- Fresh ginger offers the best flavor, but ground ginger can be used in a pinch.
- Perfect for gifting or serving with tea during the holidays.
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
