Description
Dive into the rich heritage of French baking with these Nonnettes, traditional gingerbread-like cakes, enlivened with a modern twist of pain d’épices and fresh citrus zest. Each bite delivers a delightful mix of warm spices and sweet, deep flavors, crowned with a tangy lemon glaze that melts enticingly in your mouth.
Ingredients
1/2 cup pure honey
1/2 cup packed dark brown sugar
3/4 cup water (adjust based on flour type)
6 tablespoons unsalted butter
3 tablespoons neutral tasting oil
1 1/2 cups all-purpose flour (200 g)
3/4 cup rye flour (80 g) (adjust for texture preference)
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 (alternative: orange marmalade, blueberry, or blackberry jam)
For the Lemon Glaze:
3/4 cup powdered sugar
3 tablespoons freshly squeezed lemon juice
Instructions
Preheat oven to 375°F (190°C).
In a saucepan over medium heat, melt butter, oil, water, honey, and brown sugar until smooth. Remove from heat and set aside.
In a large mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, and spice blend.
Pour the warm honey mixture into dry ingredients; stir to combine. Add rum, vanilla, orange zest, and egg yolk.
Butter a mini cheesecake or muffin pan. Fill molds 1/2 to 2/3 full, add a teaspoon of jam to each, and cover with more batter if desired.
Bake 12-15 minutes. Prepare glaze by mixing powdered sugar and lemon juice. Glaze cakes while warm. Cool in molds, then remove.
Store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210