This Ginger and Honey Cake caught my eye the moment I saw it, and once I translated the recipe and baked it myself, I knew it had to be shared. The combination of fresh ginger, honey, and lemon creates a cake that is fragrant, moist, and just a little unexpected — exactly the kind of recipe I love to bring to my table.
What is Ginger and Honey Cake?
Bolo de Gengibre e Mel is a Portuguese-style bundt cake built around two bold flavors: fresh ginger and honey. It is a simple bake — no frosting, no layers — just a well-balanced, fragrant cake that lets quality ingredients do the work. The honey provides natural sweetness and moisture, while the fresh ginger adds a gentle warmth that lingers. A little lemon peel brightens the whole thing. It is the kind of cake you serve with afternoon tea or coffee, sliced simply and enjoyed without fuss.
How to Make This Recipe
The process is straightforward. You start by finely grating the lemon peel and fresh ginger in a food processor, then mix them together with the sugar. From there, the honey and eggs go in and get beaten well, followed by the flour and baking powder. The batter comes together quickly and goes straight into a well-greased bundt pan. Bake at 350°F for 30 to 35 minutes, or until a toothpick comes out clean. Let it cool fully before removing from the pan — patience here pays off.
Tips for the Best Ginger and Honey Cake
- Use fresh ginger, not powdered. The flavor difference is significant. Fresh ginger gives you brightness and heat; powder gives you something flatter.
- A food processor makes the grating easy. If you don’t have one, a microplane zester works well for both the ginger and the lemon peel.
- Grease the bundt pan thoroughly. Get into every ridge. A well-greased pan is the difference between a cake that releases cleanly and one that doesn’t.
- Don’t overbake. Start checking at 30 minutes. Every oven runs differently, and this cake is best when it stays moist.
- Let it cool before unmolding. Give it at least 15 minutes in the pan before flipping. Rushing this step risks breaking the cake.
- Good honey matters. Use a honey you’d eat off a spoon. The flavor carries through the whole cake.
- Measure your tablespoons carefully. This recipe uses tablespoon measurements for several ingredients — be precise.
A solid bundt cake will not only spread heat evenly and make the baking process easier to manage, but even a simple design can make your cake look like you bought it. I love this pan from Nordic Ware, sold by Amazon, for it’s simplicity and craftsmanship. Grease your pans, and clean them thoroughly and you’ll find they were an investment worth making.
Serving and Storing
Serve this cake at room temperature, sliced simply. It pairs well with coffee, tea, or a small glass of port. A light dusting of powdered sugar on top is optional but adds a nice finish. Store leftovers covered at room temperature for up to three days, or wrap tightly and refrigerate for up to five. The flavor actually deepens on day two.
PrintBolo de gengibre e mel / Ginger and Honey Cake
This is a new-to-me recipe that will quickly become a family favorite. You can enjoy this ginger and honey cake with a cup of tea on a cozy afternoon. The spice of the ginger and the sweetness of the honey are the perfect combination! Credit to: A Receitas La De Casa for this recipe.
- Cook Time: 30-35 minutes
- Total Time: 0 hours
- Category: Baked Goods
Ingredients
1 lemon peel
1 1/2 tablespoons of fresh ginger
13 tablespoons of granulated sugar
7 tablespoons of honey
5 large eggs
2 1/2 cups of all purpose flour
1 teaspoon of baking powder
Instructions
Preheat oven to 350 F grease well and flour cake pan and leave aside.
1. With the help of a food processor, finely grate the lemon peel and add in the peeled ginger.
2. Mix in the sugar, then add then the honey and eggs. Beat well.
3. Finally add the flour and baking powder and beat well once more.
4. Place the dough in greased pan and bake about 30-35 minutes or until cooked through.
Remove from pan, let it cool before enjoying!
original recipe found on https://asreceitasladecasa.blogspot.pt/2017/05/bolo-de-gengibre-e-mel.html
