Nonettes


Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
96 K 4.0/5 (27 reviews)
Grade this recipe:
Keywords:
Last modified on: June 2nd 2015
For 15 Nonettes, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Nonettes
Put in a saucepan: 100 ml water, 100 g honey, 50 g caster sugar and 30 g butter with a little orange zest.

Stage 2 - 5 min.
Nonettes
Sieve 140 g flour and 5 g baking powder.

Stage 3 - 7 min.
Nonettes
Put the saucepan on medium heat and bring to a simmer.

Stage 4 - 1 min.
Nonettes
Remove from the heat and tip in the flour and baking powder.

Stage 5 - 2 min.
Nonettes
Mix well with a whisk to make a smooth batter.

Stage 6 - 10 min.
Nonettes
Put a first layer of batter in the bottom of the moulds or tins, then place a small spoonful of marmalade on top.

Stage 7 - 1 hour
Nonettes
Cover with more batter and refrigerate for 1 hour.

Stage 8 - 20 min.
Nonettes
Preheat the oven to 210°C (410°F).

Bake for about 20 minutes.

Stage 9
Nonettes
Leave to cool completely before eating.
Remarks
For a more traditional flavour, add a little mixed spice (or the special French "pain d'épices" blend if you can find it).

You can also vary the main flavour by using a different zest and marmalade (lime, for example), or simply use jam; blackcurrant is delicious.
Keeping: Several days in an airtight tin.
Source: Home made based on internet research.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=6 %180 RDI=20 %100 RDI=20 %1,720 RDI=90 %7,180 RDI: 90 %
Per 100 g2 RDI=1 %20 RDI=2 %10 RDI=2 %240 RDI=10 %990 RDI: 10 %
Per piece1 RDI=0 %10 RDI=1 %6 RDI=1 %110 RDI=6 %480 RDI: 6 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 15 Nonettes : 1.65 €
  • Per Nonettes : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019396 K4.5 4 hours 20 min.
Vanilla ice cream
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6th 2017441 K3.8 1 hour 7 min.
Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
June 5th 2013278 K3.8 2 hours 20 min.
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
June 20th 2010375 K 34.1 4 hours 20 min.
Vegetable rosette tart
Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.
October 6th 2010179 K3.8 1 hour 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page