Nonnettes are sturdy little French honey cakes from the pain d’épices family. Their deeply spiced batter contains no eggs or milk; instead, a fragrant syrup of honey, butter, orange peel, and star anise gives them their character. A dab of apricot jam bakes into each cake, and a whisper-thin sugar glaze completes the traditional bakery finish.
THE RECIPE
Nonnettes
Prep25 min
Bake17 min
Total1 day
Yield30 little cakes
Ingredients
Instructions
- Make the syrup: combine the water, honey, granulated sugar, butter, citrus peel, and star anise in a small saucepan. Set over medium-low heat and stir until the sugar dissolves and the butter melts. Increase the heat, bring just to a boil, then remove from the heat, cover, and infuse for 1 hour.
- Whisk the flour, baking powder, cinnamon, ginger, cardamom, black pepper, baking soda, and salt together in a large bowl.
- Remove the citrus peel and star anise from the syrup. Rewarm the syrup gently if the butter has solidified, then pour it gradually into the dry ingredients, stirring until a smooth, thick batter forms.
- Cover the bowl and refrigerate the batter for 1 hour. This rest hydrates the flour and mellows the spices.
- Center a rack in the oven and preheat to 350°F (175°C). Grease two mini-muffin pans totaling 30 wells, or bake in batches.
- Divide the chilled batter among the prepared wells, filling each about two-thirds full. Place a small dab—about ½ teaspoon—of apricot jam or orange marmalade on top of each cake.
- Bake for 14 to 17 minutes, rotating the pans halfway through, until the cakes are domed, spring back lightly, and a tester inserted away from the jam comes out clean.
- Let the cakes cool in the pans for 5 minutes, then loosen the edges and transfer them to a rack to cool completely.
- For the glaze, stir the confectioners’ sugar with 3 teaspoons water until smooth and pourable, adding the final teaspoon only if needed. Brush or spoon a thin layer over each cooled cake and let it set.
- For the fullest flavor and the classic slightly breadlike gingerbread texture, store the nonnettes airtight and wait until the next day before serving.
Tips and Storage
- Remove every trace of white pith from the citrus peel so the syrup tastes fragrant rather than bitter.
- Do not skip either one-hour rest: the first extracts the aromatics, while the second hydrates the spice batter.
- Use smooth jam and place it on top of the batter; it will settle into the center as the cakes rise.
- The glaze should be translucent and thin, not as thick as cupcake icing.
- Store airtight at room temperature for up to 5 days. The cakes become softer and more aromatic after their overnight rest.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.