Cooking-ez.com

1,030 easy and fully explained recipes, with 12,532 photos and 77 videos

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.
43,6284.2/5 for 19 ratings
Grade this recipe:

Last modified on: June 2nd 2015

For 15 Nonettes, you will need:

Change those ingredients for: 5 Nonettes 15 Nonettes 30 Nonettes 45 Nonettes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
23 min.1 hour27 min.1 hour 50 min.
Keeping: Several days in an airtight tin.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 5 min.
Nonettes : Photo of step #1
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 : Photo of step #2
Sieve 140 g flour and 5 g baking powder.

Stage 3 - 7 min.
Nonettes : Photo of step #3
Put the saucepan on medium heat and bring to a simmer.

Stage 4 - 1 min.
Nonettes : Photo of step #4
Remove from the heat and tip in the flour and baking powder.

Stage 5 - 2 min.
Nonettes : Photo of step #5
Mix well with a whisk to make a smooth batter.

Stage 6 - 10 min.
Nonettes : Photo of step #6
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 : Photo of step #7
Cover with more batter and refrigerate for 1 hour.

Stage 8 - 20 min.
Nonettes : Photo of step #8
Preheat the oven to 210°C (410°F).

Bake for about 20 minutes.

Stage 9
Nonettes : Photo of step #9
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made based on internet research.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Chocolate almond cookies, Toasted almond cake, Walnut short bread, Rolled chestnut and apple brioche, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Poitevin twist, Pizza dough, Potimarron (Japanese chestnut pumpkin) purée, Gingerbread, Turnip top soup, ... All
HoneyHoney: You can check-out other recipes which use it, like for example: Chocolate madeleines, Hazelnut and orange cake, Yeast-based flaky dough (for croissants), Nougat, Panettone, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Poaching syrup, Moist chocolate cake, Lemon and lime custard tart, Peach and verbena feuilleté, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

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 email 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