This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
102 K 4.0/5 (27 reviews)
1 hour 50 min.
Easy
5 Nonettes
8 IngredientsLast modified on: June 2nd 2015
For 5 Nonettes, you will need:
- 1
2 ½ tablespoons water - 2
2 ½ tablespoons honey - 3
1 ½ tablespoon caster sugar - 4
1 tablespoon butter - 5
1⁄3 cup flour - 6
½ teaspoon baking powder - 7
1⁄3 orange - 8
marmalade
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 1 hour 50 min.
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.
Put in a saucepan: 2 ½ tablespoons water, 2 ½ tablespoons honey, 1 ½ tablespoon caster sugar and 1 tablespoon butter with a little orange zest.
Stage 2 - 5 min.
Sieve 1⁄3 cup flour and ½ teaspoon baking powder.
Stage 3 - 7 min.
Put the saucepan on medium heat and bring to a simmer.
Stage 4 - 1 min.
Remove from the heat and tip in the flour and baking powder.
Stage 5 - 2 min.
Mix well with a whisk to make a smooth batter.
Stage 6 - 10 min.
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
Cover with more batter and refrigerate for 1 hour.
Stage 8 - 20 min.
Preheat the oven to 210°C (410°F).
Bake for about 20 minutes.
Bake for about 20 minutes.
Stage 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.
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 recipe | 5 RDI=2 % | 70 RDI=6 % | 40 RDI=5 % | 610 RDI=30 % | 2,550 RDI: 30 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=2 % | 10 RDI=2 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per piece | 1 RDI=0 % | 10 RDI=1 % | 7 RDI=1 % | 120 RDI=6 % | 510 RDI: 6 % |
How much will it cost?
- For 5 Nonettes : 0.60 €
- 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)
Flour
Like these other recipes: Rabbit civet "à la normande", Chocolate madeleines, Clafoutis batter, Almond macaroon cake, Chocolate almond cookies, ... See them all 204
Water
Like these other recipes: Seeded loaf, How to rehydrate dried mushrooms, Stewed apple (compote), Nougat, Winter vegetable soup, ... See them all 136
Honey
Like these other recipes: Panettone, Cranachan, Nougat, Gingerbread, Chocolate madeleines, ... See them all 9
Caster sugar
Like these other recipes: Paris flan filling, Rice pudding (riz au lait), Little chocolate and hazelnut fondants, Eton mess, Citrus syrup, ... See them all 361
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019639 K 24.4 2 hours 35 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015470 K4.5 45 min.
Canadian apple crumble
The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian. August 4th 201984 K3 1 hour 25 min.
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert. February 16th 202049 K 1 hour 20 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011274 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.