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!
Gingerbread in a huge variety of forms can be found throughout the world, each country boasting its own famous version. In France, Nonnettes remain a culinary icon.
Nonnettes are small gingerbread cakes made with honey and marmalade (commonly orange). Using many of the same spices, their flavor profile is similar to that of pain d’épices (French spice bread/gingerbread). They both also share the addition of rye flour.
These traditional gingerbread cakes are made in several areas of France but are most famously associated with the city of Dijon in the Burgundy region of eastern France where they remain one of the city’s specialities, Nonnettes de Dijon. A very old baking tradition, Nonnettes date back to the Middle Ages where they were first made by nuns in the abbey. Hence their name nonnettes, meaning “little nuns.”
Notre-Dame tower in Dijon, France.
When she comes to visit, my French friend Sandrine always keeps me well-stocked with a supply of duck and goose fat and this time she also brought some Nonnettes that she picked up in Dijon. They’re made by Mulot & Petitjean who have been making gingerbread since 1796 and who were also key contributors in helping Dijon achieve its reputation as the gingerbread capital of France.
Though they’re commercially made, their gingerbread is still made by hand with top quality ingredients which explains why they taste so good. These particular ones feature a very traditional ingredient, black currant jam (confiture de cassis). They also incorporate some orange for a fabulous flavor combo.
For our nonnettes recipe we’re likewise using black currant jam along with a hint of orange which pairs beautifully with the warm gingerbread spices.
Following tradition, we’re finishing the nonnettes off with a glaze made from freshly squeezed lemon juice. With that final touch of sweet and tangy citrus, these little gingerbread cakes are simply irresistible!
Nonnettes can be found in a variety of flavors in France so feel free to change up the flavor profile and have fun experimenting. A few popular options to get you started include strawberry marmalade, lemon and cardamom (try it with a lemon curd filling, yum), and orange marmalade with a splash of grand marnier.
If you prefer more traditional nonnettes that are denser in texture, stick with using a portion of rye flour. If you prefer them lighter in texture, use half or less the amount of rye flour.
Something that makes all the difference in this recipe is the homemade French gingerbread spice blend. Avoid any pre-made store-bought blends. Absolutely nothing beats the flavor, vibrance and potency of this homemade blend.
Grab the recipe for our Homemade French Gingerbread (Pain d’épices) Spice Blend.
Let’s get started!
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.
Note: If you prefer a lighter/less dense texture, you can use less rye flour and substitute more all-purpose flour.
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 shape and size 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.
In an oven preheated to 375 degrees F, bake the nonnettes for 12-15 minutes until golden brown and the dough springs bake when gently pressed.
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.
Enjoy!
Pin Me!
For more delicious French goodies try our:
- French Almond Plum Cake
- Cherry Clafoutis
- French Almond Cake with Lavender Lemon Glaze
- Blackberry Clafoutis
Nonnettes (French Gingerbread Cakes)
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
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
Dean Stewart says
Once again you have given us a delight, Kimberly. These are wonderful! I’ll be making my second batch this week, and I’m sure the third batch will follow closely behind — normal rotation has been upset by these…. My wife is a gingerbread lover and she took much joy in these. Thank you so much for sharing your passion and skill and knowledge with us, I look forward to seeing where you take us next.
Kimberly @ The Daring Gourmet says
Oh I’m so glad you both enjoyed them, Dean, and always appreciate your feedback, thank you! :)
Lloyd Foster says
First rate recipe. I made these with all rye flour and baked in individual ceramic soufflé sides. The texture is wonderful and the flavor is terrific. I would called it a classic dessert despite not being well known. I filled some with fig preserves and I loved those. I think most fruit flavors would work. I’m going to try lemon curd filling next time I bake. Thank you for such a terrific recipe.
Kimberly @ The Daring Gourmet says
Thank you, Lloyd, I’m so happy you enjoyed them and appreciate the feedback!
Kitten says
Hi Kimberly! I LOVED this recipe. I made it twice this Christmas season and both times the taste was incredible. My only problem was that both times the batter came out very liquid. The taste was still amazing, but it was too thin to hold the jam which sunk to the bottom and caramelized. Any idea where I could have gone wrong? The first time I used the metric measurements because I prefer to bake by weighing my ingredients. The second time I used the US customary and still had the same problem. I never deviated from your recipe either time. Any input you might have would be greatly appreciated as I plan to make these a lot and give them as Christmas gifts. Thank you :)
Kimberly @ The Daring Gourmet says
Thank you, Kitten! :) I’m not sure why the batter would have been really liquidy…did you use all white flour instead of rye? Whole grain flour tends to soak up more liquid than white flour. All I can think of is to suggest you add a little extra flour.
Kitten says
I definitely used the full amount of rye flour. I will be making these again for my father’s birthday in February and I’ll try adding more flour this time. Thank you for your help! :)
Niko says
Love the spice blend recipe! Tried making the nonnetes. Tripled the spice blend amount to increase the potency. Super yummy. The batter is quite dense and somewhat difficult to work with. Very sticky and hard to make a hole in top for the jam. Tried placing in the middle and it still bubbled over. The taste is great however, but wish the batter was easier to work with
Dorothy Renaghan says
Hi Kimberly, I’m on my way out to buy Black Currant Jam. Are you able to mention what brand of jam you use? Excited to try this recipe. Dorothy Renaghan
Kimberly @ The Daring Gourmet says
Hi Dorothy, I actually make my own black currant jam, we grow them in our garden. But for brands I recommend, you really can’t beat Bonne Maman. They make a blackcurrant conserve.
Becky Hardin says
Oh that jam filling … YUM!!! These look so amazing.
Toffeeapple says
Oh my, you have touched a nerve for me, I adore anything with ginger in it. I shall have to get some rye flour and have a go at these.
Rachael Yerkes says
So good! I’d never had these but now I want them all the time!
Kristyn says
How delicious do these look!! They look so gooey & comforting! I need to try these!
Paul Edwards says
Hi, Will make these for NYear tea.
Just wanted to thank you for your continuous output of “great stuff”.
Wishing you a great Christmas (Todd & family included of course).
Kimberly @ The Daring Gourmet says
Thank you so much, Paul, and a Merry Christmas to you!
Jessica says
Okay these are heaven! Thank you so much!
Kate Dingle says
Dear Kimberly
I love your recipes; especially the history and personal memories that you share. I also like the set-up and photos that accompany your recipes. These sound delicious. I just checked my pantry and have both the ingredients for the nonnettes and the spice blend. I plan to make a batch to take to friends for New Year’s Eve.
Have a wonderful Christmas.
Kimberly @ The Daring Gourmet says
Thank you so much, Kate! :) I hope you enjoy the Nonnettes. Merry Christmas and Happy New Year!
Toni says
These are delicious! Your recipes are always so easy to follow.