July 22, 2016

SERVES 18 cakes

One of those ancient treats with an irresistible names, these Burgundian cakes are best eaten with espresso or a glass of dessert wine. You can use jam instead of marmalade, but something tart works best. A fan oven helps to stop the marmalade sinking.


  • 85g unsalted butter, plus extra for buttering
  • 200g runny honey
  • 100ml water
  • 100ml milk
  • 100g soft light brown sugar
  • 250g plain flour
  • 50g rye flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • Seeds from 6 cardamom pods, ground
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Generous grating of nutmeg
  • Finely grated zest of 1 orange
  • 50g roughly chopped blanched almonds
  • 4 tablespoons rum
  • 18 teaspoons marmalade (fine shred and not too dark)

For the glaze

  • 100g icing sugar
  • 2 tablespoons orange juice
  • 1/4-1/2 teaspoon orange flower water
  • 25g lightly toasted almond flakes


  1. For the nonnettes, heat the oven to 180°C/fan oven. Butter shallow, non-stick bun tins (you need 18 holes). If you haven’t got non-stick, line the bases with discs of buttered baking parchment.
  2. Put the honey, water, milk, brown sugar and butter into a saucepan.
  3. Heat gently, stirring, until butter and sugar have melted and the mixture is completely smooth.
  4. Remove from heat and pour the mixture into a mixing bowl.
  5. Sift together the flours, baking powder, bicarbonate of soda and the spices.
  6. While the honey mixture is still warm, gradually stir in the flours and spices using a wooden spoon.
  7. Stir in the orange zest, almonds and rum.
  8. Spoon the mixture into the bun-tin holes until they’re somewhere between 2/3-3/4 full.
  9. Place a teaspoon of marmalade on top of each nonnette.
  10. Bake for 20 minutes.
  11. They should be golden, spring back a little when you press them and be coming away slightly from the sides of the tin. Leave to cool in the tins.
  12. Ease out by running a non-pointed knife round the edges, being careful not to pierce the bottoms. Cool on a wire rack.
  13. To glaze, mix the icing sugar with the orange juice and flower water until smooth.
  14. Spoon over the nonnettes – you don’t need to be too fussy as they’re supposed to look rustic – and scatter with almonds.
  15. Leave until the glaze no longer looks wet before serving.

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  • A
    Reply Aria on July 22, 2016 says;

    Its just awesome!

  • A
    Reply Agnus D on July 22, 2016 says;

    Weekend special!

  • H
    Reply Harshiita Sharma on July 22, 2016 says;

    Absolutely correct! This is sure weekend snacks.

  • V
    Reply Vani Arun on July 22, 2016 says;

    I’ve not heard of a nonnette before but it looks great.

  • U
    Reply Ursula on July 22, 2016 says;

    Another great recipe

  • P
    Reply Paisley on July 22, 2016 says;

    What a grand & tasty recipe!

  • F
    Reply Febinna on July 22, 2016 says;

    I love this unqiue recipe a lot!

  • R
    Reply Rejie Camano Gelera on July 22, 2016 says;


  • T
    Reply Tamika on July 22, 2016 says;

    I love it!!!!

  • G
    Reply Grace on July 22, 2016 says;

    They look delicious1

  • D
    Reply Danuta Watola on July 22, 2016 says;

    have not heard of nonnettes but they sound delicious.

  • I
    Reply Imogen Bermingham on July 22, 2016 says;

    I immediately fell in love with this!

  • Z
    Reply Zoe on July 22, 2016 says;

    This is such a mouth watering preparation

  • S
    Reply Sanjeeta kk on July 22, 2016 says;

    can’t wait to try it

  • E
    Reply Ester on July 22, 2016 says;

    I have never heard of nonnettes or seen them in France.

  • C
    Reply Carlene V on July 22, 2016 says;

    They look yummy – I can’t wait to have a go at them

  • V
    Reply Vanessa Ostermann on July 22, 2016 says;

    totally DIVINE !

  • O
    Reply Olivia on July 22, 2016 says;

    These look delicious

  • B
    Reply Bonnie on July 22, 2016 says;

    As ever, you’ve come up with some fantastic recipes.

  • M
    Reply Malvika Jaswal on July 22, 2016 says;

    They are so very good. Thank you for the recipe.

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