Nonnettes Spiced Honey Cakes

French Nonnettes are honey spice cakes filled with jam and brushed with tart lemon glaze. These tender little cakes have been a cherished treat in my home and always make me think of cozy wintry afternoons when something warmly spiced feels just right. Their wonderful aroma fills the kitchen and the surprise burst of fruit inside always delights guests.

I first tasted nonnettes on a cool December vacation in Dijon and could not forget that combination of spice and tangy fruit. Now they are my go-to for tea parties and holiday trays.

Ingredients

• Pure honey: for deep floral sweetness High quality honey gives the best flavor
• Packed dark brown sugar: gives moistness and a rich caramel note Look for soft, dark-hued sugar
• Water: helps with consistency Adjust the amount if you change flours
• Unsalted butter: gives richness Use European butter for fuller flavor if possible
• Neutral tasting oil: keeps the cakes tender Canola or grapeseed work well
• All-purpose flour: base of the batter Choose unbleached for the best results
• Rye flour: for classic texture Adds heartiness If you want a lighter cake use less or all all-purpose flour
• Homemade Pain d’épices Spice Blend: brings the signature French bakery spice aroma You can use a store blend if you prefer
• Ground cinnamon: deepens warmth in the spice mix Always choose fresh for best result
• Baking powder and baking soda: make the cakes rise Replace both before baking season if they are old
• Salt: balances sweetness and brightens the flavors Use fine sea salt for even mixing
• Rum: a French touch for aroma Use real aged rum for a subtle note
• Quality pure vanilla extract: lifts all the flavors Real vanilla makes a world of difference
• Fresh orange zest: brings a lively citrus edge Always zest right before adding for freshest taste
• Large egg yolk: binds ingredients and adds tenderness
• Black currant jam or orange marmalade: fills the center Choose a sharp fruit jam for contrast Blueberry or blackberry jam work too
• Powdered confectioner’s sugar: forms the base of the glaze Sift to avoid lumps
• Freshly squeezed lemon juice: for the glaze Bright tartness is essential Lemon cuts through the honey sweetness

Step-by-Step Instructions

Prepare and Preheat:

Set your oven to 375 degrees F before you start Gather all ingredients and butter your baking molds for easy release later I recommend mini cheesecake pans for that authentic round shape but muffin tins work too

Make the Warm Honey Mixture:

In a small saucepan over medium heat melt together butter oil water honey and brown sugar Stir until everything has just melted and is smooth but do not let it boil Remove from heat and allow it to cool a minute so it is not scorching hot

Mix the Dry Ingredients:

In a large mixing bowl combine all-purpose flour rye flour baking soda baking powder salt ground cinnamon and pain d’épices spice mix Stir everything until well blended breaking up any lumps for even texture

Combine Wet and Dry:

Pour the warm honey mixture into the dry ingredients and stir until just combined The batter will be thick and glossy Add the rum vanilla orange zest and egg yolk Mix well making sure the zest is evenly spread so every bite is fragrant

Fill the Molds:

Spoon batter into each prepared mold until they are between half and two thirds full Press a small indentation in each batter portion and add a teaspoon of black currant jam or marmalade If you want the jam completely hidden spoon a little extra batter over the jam so it is enveloped

Bake:

Slide the pans into the oven and bake for 12 to 15 minutes Check at 12 minutes by pressing gently on the top They should spring back and have a deep golden brown color

Glaze While Warm:

While they bake whisk powdered sugar and lemon juice in a bowl until smooth Remove nonnettes from the oven and while still warm and in the molds spoon lemon glaze over the top letting it drip down the sides The cakes will absorb some glaze for extra flavor Let them cool in the molds

Cool and Store:

Once cooled run a sharp knife around the edge if needed and remove from the molds Store them in an airtight container They get even better after a day as flavors meld

Pin it

I always look forward to zesting the orange for these cakes The aroma instantly puts me in a festive mood and reminds me of my grandmother’s kitchen where she insisted the zest be ultra-fine for the best fragrance When I serve nonnettes to friends everyone asks what that special sparkle is and I always credit the orange and lemon zest

Storage Tips

Nonnettes store beautifully for up to a week in an airtight box at room temperature If you want to keep them longer freeze them individually wrapped Once thawed they are just as delicious and still very moist Avoid refrigerating as it dries them out

Ingredient Substitutions

No rye flour Use all-purpose flour for a lighter cake Not a fan of currant jam Try orange marmalade or any tangy berry jam For the glaze orange juice works in place of lemon though lemon is classic If you have no rum just skip it or substitute a touch of brandy or apple juice

Serving Suggestions

Nonnettes shine on a holiday sweets tray beside chocolate and cookies but they are also perfect with an afternoon cup of tea or coffee For a luxurious brunch plate pair with fresh citrus segments and whipped cream Warm them slightly for the ultimate soft texture

Cultural and Historical Context

Nonnettes originated with medieval French nuns who would bake them in convents and sell them to support their communities The name comes from the French words for little nun and these cakes have been a regional specialty in Burgundy ever since Their simple honest flavors come straight from honey spice and local fruit—real old-world comfort in a bite

Pin it

Frequently Asked Questions

→ What spices give Nonnettes their unique flavor?

Nonnettes use cinnamon and a pain d’épices blend, delivering warm, aromatic notes typical of French spiced cakes.

→ Can I substitute the rye flour?

Yes, you can use only all-purpose flour for a lighter, less dense texture while keeping the structure intact.

→ Which jam fillings work best?

Traditional choices are black currant or orange marmalade, but blueberry or blackberry jam make delicious alternatives.

→ How should Nonnettes be stored?

Store cooled Nonnettes in an airtight container at room temperature. They stay moist and flavorful for up to a week.

→ What is the role of the lemon glaze?

The fresh lemon glaze adds brightness and seeps into the cakes, enhancing moisture and flavor.