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
- 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.
- Put the honey, water, milk, brown sugar and butter into a saucepan.
- Heat gently, stirring, until butter and sugar have melted and the mixture is completely smooth.
- Remove from heat and pour the mixture into a mixing bowl.
- Sift together the flours, baking powder, bicarbonate of soda and the spices.
- While the honey mixture is still warm, gradually stir in the flours and spices using a wooden spoon.
- Stir in the orange zest, almonds and rum.
- Spoon the mixture into the bun-tin holes until they’re somewhere between 2/3-3/4 full.
- Place a teaspoon of marmalade on top of each nonnette.
- Bake for 20 minutes.
- 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.
- Ease out by running a non-pointed knife round the edges, being careful not to pierce the bottoms. Cool on a wire rack.
- To glaze, mix the icing sugar with the orange juice and flower water until smooth.
- Spoon over the nonnettes – you don’t need to be too fussy as they’re supposed to look rustic – and scatter with almonds.
- Leave until the glaze no longer looks wet before serving.