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!
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!
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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
Notes
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
