Moderate
Moderate
Serves:9people
Serving Size:1 square
Honey Orange Gingerbread
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We love gingerbread, but we know some people are not fans of molasses. Try this citrusy, spicy version made with honey instead. You can leave out the orange zest and fresh ginger if you don't have any, but the flavors won't be quite as intense. This is a favorite autumn and winter dessert in our house.
Tools:8x8-inch baking dish, large (4-quart) saucepan, measuring cups and spoons, medium bowl, grater, hand juicer (optional)
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 35 minutes | 10 minutes to cool |
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Ingredients
Wet ingredients:
- 1/2 cup butter (1 stick) unsalted
- 1/2 cup brown sugar (light or dark--firmly packed)
- 1/2 cup honey
- zest from 1 orange (optional)
- 3/4 cup orange juice (about 2 oranges)
- 2 large eggs
- 1 tablespoon fresh ginger minced (optional)
Dry ingredients:
- 1 cup white all-purpose flour
- 3/4 cup whole wheat flour (pastry or white whole wheat)
- 3 teaspoons ground ginger *See Tip
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Servings: people
Units:
Instructions
- Preheat oven to 350°F. Spray or rub oil into 8x8-inch baking dish.
- Melt butter in a large saucepan. Remove from heat and stir in sugar and honey.
- If using a fresh orange, grate the orange peel on the small or medium holes of a grater, taking off only the orange, outer layer (zest). Juice zested orange. Add more orange juice (fresh or bottled) to reach 3/4 cup.
- Heat orange juice in the microwave about 30 seconds, or until warm but not hot. Stir orange juice into butter mixture, until smooth. NOTE: If you stir cold juice into the butter mixture, the butter will harden and form clumps. It’s also easier to dissolve sugar in warm liquid.
- Mince ginger, if using.
- Once butter mixture has cooled to lukewarm, add one egg at a time, beating lightly after each one.
- Stir in optional fresh ginger and orange zest.
- Add dry ingredients to the saucepan, then stir gently with a whisk (or kitchen spoon) just until incorporated. Don’t overmix.
- Immediately pour batter into prepared baking dish, and bake for 35 minutes, or until done. Test by inserting a wooden toothpick in the center. It should come out clean. (Alternatively, press down lightly in the center. If it pops up, it’s done.)
- Cool at least 10 minutes before cutting into squares.
Recipe Notes
* Tip: Notice that the recipe calls for 3 teaspoons, instead of 1 tablespoon (3 teaspoons = 1 tablespoon). When we're already using the teaspoon to measure dry ingredients, we'll often use it to measure 1 tablespoon, just for convenience and fewer dirty dishes.
SERVING SUGGESTIONS:
- Serve warm with a dollop of butter and a sprinkling or orange zest, or warm up some orange marmalade and brush over the top.
VARIATIONS:
- Muffins –Pour batter into tins to about 1/4 inch from the top. You should have plenty for 12 muffins
- Use 100% whole wheat pastry flour for a more nutritious but denser cake.
- Gluten-free: use all-purpose one-to-one gluten-free baking flour for other flours, or use 1 cup, then 3/4 cup almond flour.
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