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.
98 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 20:30, you will finish around : 22:20.Change start time
To finish around 7pm, you'll need to have started before: 17:40.Change end time

Step by step recipe


Stage 1 - 5 min.
Nonettes
Put in a saucepan: 100 g 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
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015386 K3.3 55 min.
Pan bagnat
Pan bagnat
Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a...
October 18th 2020161 K4.1 45 min.
Celeriac soup with mustard
Celeriac soup with mustard
This delicious creamy soup is very quick to make.
May 4th 2012156 K4.6 45 min.
Gratin Parmentier
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
May 1st 201977 K3.8 1 hour 25 min.
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22th 2024513 K4.6 1 hour 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*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