Nonnettes (French Gingerbread Cakes)
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5.0
144 reviews
Excellent
Nonnettes (French Gingerbread Cakes)
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French for "little nuns" and dating back to the Middle Ages, Nonnettes are small gingerbread cakes filled with jam and drizzled with a tangy lemon glaze. They're absolutely irresistible!
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Ingredients
- 1/2 cup pure honey
- 1/2 cup packed dark brown sugar
- 3/4 cup water (use 3-4 tablespoons less if using only all-purpose flour instead of rye. Add a little more water back if needed.)
- 6 tablespoons unsalted butter
- 3 tablespoons neutral tasting oil
- 1 1/2 cups (200 g) all-purpose flour
- 3/4 cup (80 g) rye flour (use less rye flour/substitute more all-purpose flour if you prefer a lighter/less dense texture)
- 1 tablespoon Homemade Pain d’épices Spice Blend
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon rum
- 1 teaspoon quality pure vanilla extract
- 2 teaspoons fresh orange zest
- 1 large egg yolk
- black currant jam (orange marmalade is also traditional, can also substitute blueberry or blackberry jam)
- For the lemon glaze:
- 3/4 cup Powdered (confectioner's) sugar
- 3 tablespoons freshly squeezed lemon juice
- Note: This makes a thin glaze to enable it to penetrate the cakes
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Instructions
- Preheat the oven to 375 degrees F.
- In a small saucepan over medium heat, add the butter, oil, water, honey and brown sugar and stir just until melted and smooth. Remove from heat and let it sit a couple of minutes while you prepare the dry ingredients.
- In a large mixing bowl, add the flours, baking soda, baking powder, salt, cinnamon and homemade pain d’épices spice blend. Stir to combine.While it's still warm, pour the honey mixture into the flour and stir to combine. Stir in the rum, vanilla extract, orange zest and egg yolk until combined.
- Butter a mini cheesecake pan (you can also use a muffin pan but I prefer the size and shape of the mini cheesecake molds).Fill each mold with batter between 1/2 to 2/3 full. Make an indentation in each and place a teaspoon of jam in it.If you prefer the jam completely inside the cakes, place less batter in the molds initially, add the jam, and then add a little more batter on top.
- Bake the nonnettes for 12-15 minutes until golden brown and the dough springs bake when gently pressed.While the nonnettes are baking prepare the glaze by combining the sifted powdered sugar and lemon juice in a small bowl and stir until the sugar is dissolved. While the nonnettes are still warm and in their molds, spoon the glaze over them, letting the glaze drip down the sides into the molds, and let them cool in the molds (this will allow the glaze to penetrate the cakes). Once cool, remove the nonnettes from the molds.
- Store the nonnettes in an airtight container for up to a week.Nonnettes are delicious eaten at room temp or slightly warmed.Makes up to 18 depending on size
Notes
- A few other popular flavor options include strawberry marmalade, lemon and cardamom (try it with a lemon curd filling, yum), and orange marmalade with a splash of grand marnier.
Nutrition Information
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Serving
1nonnette
Calories
176kcal
(9%)
Carbohydrates
28g
(9%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
97mg
(4%)
Potassium
84mg
(2%)
Sugar
16g
(32%)
Vitamin A
130IU
(3%)
Vitamin C
0.8mg
(1%)
Calcium
31mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 18nonnettes
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1nonnette | |
| Calories | 176kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 97mg | 4% |
| Potassium | 84mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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