Nonnettes Spiced Honey Cakes (Print Version)
# Ingredients:
→ Cake Base
01 -
120 ml pure honey
02 -
110 g packed dark brown sugar
03 -
180 ml water
04 -
85 g unsalted butter
05 -
45 ml neutral tasting oil
06 -
200 g all-purpose flour
07 -
80 g rye flour
08 -
1 tablespoon homemade pain d’épices spice blend
09 -
1 teaspoon ground cinnamon
10 -
2 teaspoons baking powder
11 -
1 teaspoon baking soda
12 -
1/4 teaspoon salt
13 -
1 tablespoon dark rum
14 -
1 teaspoon pure vanilla extract
15 -
2 teaspoons fresh orange zest
16 -
1 large egg yolk
17 -
Black currant jam, or substitute orange marmalade, blueberry, or blackberry jam
→ Lemon Glaze
18 -
90 g powdered sugar
19 -
45 ml freshly squeezed lemon juice
# Instructions:
01 -
Preheat oven to 190°C. Grease mini cheesecake or muffin pan molds with butter.
02 -
In a small saucepan over medium heat, combine butter, oil, water, honey, and dark brown sugar. Stir until fully melted and smooth, then remove from the heat and set aside to cool slightly.
03 -
In a large bowl, whisk together all-purpose flour, rye flour, baking soda, baking powder, salt, ground cinnamon, and homemade pain d’épices spice blend.
04 -
Pour the warm honey mixture into the dry ingredients and stir until just combined. Fold in the rum, vanilla extract, orange zest, and egg yolk until blended.
05 -
Spoon batter into prepared molds, filling each halfway to two-thirds full. Make an indentation in the center of each and add a teaspoon of jam. For a filled centre, add additional batter on top to cover the jam.
06 -
Place the pan in the oven and bake for 12–15 minutes, until golden brown and the cakes spring back when pressed lightly.
07 -
While the cakes are baking, sift powdered sugar into a bowl. Mix in lemon juice and stir until smooth and the sugar is dissolved.
08 -
Remove cakes from the oven. While they are still warm and in the pan, spoon the glaze over each cake, allowing it to drape down into the molds. Let them cool completely in the molds for optimal absorption.
09 -
Once fully cooled, gently remove cakes from molds. Store in an airtight container at room temperature for up to one week.
# Notes:
01 -
Using a combination of rye and all-purpose flour results in a moist, dense texture with deep flavor. Adjust the ratio to preference for a lighter crumb.
02 -
Glazing while warm allows the syrup to soak in, yielding a tender finish typical of traditional nonnettes.