Gâteau orange, miel et gingembre

This bright and comforting cake combines the natural sweetness of honey with the fresh zestiness of orange and the warm spice of grated ginger. It makes a delightful option for brunch or as a light dessert to brighten any meal. The balance of citrus and spice creates a fresh yet cozy flavor profile that feels both vibrant and soothing.

I first made this cake for a Sunday brunch with friends, and everyone was enchanted by the brightness it brought to the table. Since then, it has become my go to when I want a dessert that feels homemade but special.

Ingredients

• All purpose flour: Two cups of allpurpose flour – the base that gives the cake structure choose a good quality French flour for better texture
• Baking soda: One teaspoon of baking soda – helps the cake rise softly without bitterness
• Ground ginger: One teaspoon of ground ginger – adds warm spice use fresh ground for the best flavor
• Cinnamon: Half a teaspoon of cinnamon – contributes gentle sweetness and depth
• Nutmeg: A quarter teaspoon of nutmeg – a subtle background note that enhances spices
• Salt: Pinch of salt – balances sweetness and intensifies flavors
• Unsalted butter or neutral oil: Half a cup of unsalted butter melted or neutral oil for those avoiding dairy – this keeps the cake moist and tender
• Raw honey or light maple syrup: Three quarters of a cup of raw honey or light maple syrup – natural sweetness that also adds moisture
• Eggs: Two large eggs – bind everything together and enrich the batter
• Fresh orange juice: One cup of fresh orange juice, about two to three oranges – provides citrus brightness
• Orange zest: Zest of two oranges – the zest intensifies orange aroma without adding acidity
• Fresh grated ginger: One tablespoon of grated fresh ginger – delivers spicy warmth and freshness
• Optional glaze: Two tablespoons of honey and two tablespoons of orange juice – to brush on for extra shine and moistness

Instructions

Savour the Warmth:

Preheat your oven to 175 degrees Celsius and prepare your baking pan by greasing and lining it carefully. This prevents sticking and ensures a smooth release.

Blend the Dry Spices:

In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt until fully combined and uniform in color. This ensures even distribution of spices in the final cake.

Mix the Wet Ingredients:

In a separate bowl, beat the melted butter with the honey until smooth and well blended. Add the eggs one at a time, beating thoroughly after each addition to create a smooth, silky mixture.

Add the Citrus and Ginger:

Stir in the fresh orange juice, the finely grated orange zest, and the fresh grated ginger until the liquid mixture shines with citrus and spice. This step fills your kitchen with a wonderful aroma.

Combine the Mixtures Gently:

Add the dry ingredients to the wet in two additions. Fold gently with a spatula just until combined. Avoid overmixing to keep the cake tender and light.

Bake with Patience:

Pour the batter evenly into your prepared pan and smooth the top with a spatula. Place in the preheated oven for 40 to 45 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Glaze and Cool:

If you choose to use the glaze, warm the honey and orange juice gently until fluid and brush it over the warm cake as soon as it comes out of the oven. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.

Orange zest is my favorite part here since it lifts the entire cake with a burst of freshness I remember once serving this at a family gathering and my grandmother complimented how the cake reminded her of sunny days in the south of France where oranges flourish.

Storage Tips

Store the cake in an airtight container at room temperature for up to three days; the flavors actually deepen after resting overnight. For longer storage, wrap slices individually in plastic wrap and freeze. Thaw slowly at room temperature for the best texture.

Ingredient Substitutions

Use light maple syrup in place of honey for a milder flavor or to keep the recipe vegan by replacing butter with coconut or vegetable oil and switching to a flax or chia egg instead of chicken eggs. The fresh orange juice can be substituted by tangerine juice for a sweeter twist or lemon juice mixed with orange zest for a more tangy bake.

Serving Suggestions

This cake is excellent on its own with black tea or coffee. For extra indulgence, serve with a dollop of crème fraîche or lightly whipped cream. It can also be paired beautifully with fresh berries or a simple drizzle of melted dark chocolate for a refined dessert.

This zesty orange ginger honey cake is bright and comforting and keeps well. Serve slightly warm or at room temperature for best flavor.

Common Recipe Questions

→ Quels ingrédients apportent le goût épicé ?

Le gingembre frais râpé, le gingembre en poudre, la cannelle et la muscade apportent des notes épicées et chaleureuses.

→ Peut-on remplacer le miel ?

Oui, le miel peut être substitué par du sirop d’érable clair pour une alternative végétalienne ou un goût plus doux.

→ Comment conserver ce gâteau ?

Il est recommandé de conserver le gâteau à température ambiante, emballé dans un film alimentaire, jusqu’à 3 jours.

→ Le glaçage est-il obligatoire ?

Non, le glaçage au miel et jus d’orange est optionnel mais ajoute une touche de brillance et de douceur supplémentaire.

→ Quel accompagnement suggérez-vous ?

Ce gâteau se marie bien avec un thé noir ou une infusion d’agrumes pour sublimer ses saveurs.