There’s something magical about a dessert that carries centuries of tradition in every bite, and Nonnettes, the beloved French gingerbread cakes, do exactly that. Originating from medieval monasteries—“nonne” means “nun” in French—these petite, jam-filled gingerbread cakes are rich with honey, spices, and citrus. Their texture is incredibly tender, their aroma intoxicating, and their flavor a perfect harmony of sweet, spiced, and zesty.
If you’ve never tried Nonnettes before, imagine a cross between gingerbread and honey cake, but softer, more fragrant, and beautifully glazed with a tart lemon icing. The moment you cut into one and the jam gently oozes out, you’ll understand why these cakes have stood the test of time.
Whether you’re baking for the holidays, gifting homemade treats, or simply craving something uniquely comforting, Nonnettes bring warmth to any occasion. They’re easy to prepare, forgiving, and unbelievably satisfying—proof that some of the best desserts come from the simplest ingredients and the oldest traditions.
Recipe Overview
Nonnettes are soft French gingerbread cakes flavored with honey, warm spices, orange zest, and a touch of rum. Each cake hides a jewel-like center of black currant jam or orange marmalade, then gets finished with a lemon glaze that enhances the sweet-spiced flavor. These small cakes bake beautifully in mini molds and make a perfect seasonal treat.
Ingredients & Instructions
This recipe embraces traditional French flavors while keeping the process approachable. Below is everything you need to make authentic Nonnettes at home.
Ingredients
- ½ cup honey
- ½ cup dark brown sugar
- ¾ cup water
- 6 tablespoons unsalted butter
- 3 tablespoons neutral oil
- 1½ cups all-purpose flour
- ¾ cup rye flour
- 1 tablespoon pain d’épices spice blend
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon rum
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 1 large egg yolk
- Black currant jam or orange marmalade
- ¾ cup powdered sugar
- 3 tablespoons lemon juice
How to Make Nonnettes
1. Prepare the Warm Honey Mixture
In a medium saucepan, gently warm the honey, dark brown sugar, water, butter, and neutral oil. Heat just until everything has melted and combined into a smooth mixture. Remove the pan from the heat to let it cool slightly—you don’t want it hot enough to scramble the egg yolk later.
Tip: Warming the honey mixture is essential for achieving Nonnettes’ signature moist and tender crumb.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking soda, baking powder, salt, cinnamon, and pain d’épices (a fragrant French spice blend typically made of cinnamon, anise, nutmeg, ginger, cloves, and cardamom).
If you don’t have pain d’épices, you can substitute pumpkin spice with a bit of anise added for authenticity.
3. Bring the Batter Together
Pour the warm honey mixture into the dry ingredients and stir until the batter is smooth and cohesive. Next, mix in the rum, vanilla extract, orange zest, and egg yolk.
The aroma at this point is beautifully spiced and citrusy—exactly what Nonnettes should smell like.
4. Prepare the Pan & Fill with Batter
Grease a mini cheesecake pan, mini muffin pan, or small cake molds.
Fill each mold halfway to two-thirds full. Use the back of a spoon to create a small indentation in the center of each portion of batter.
Add 1 teaspoon of jam—either black currant for a traditional touch or orange marmalade for a bright, citrusy variation.
If you want the jam fully enclosed, add an extra spoonful of batter over the top.
5. Bake to Perfection
Bake the Nonnettes in a 375°F (190°C) oven until they are golden brown and spring back lightly when touched—typically 12–18 minutes, depending on mold size.
Their edges will puff beautifully, sealing in the jam.
6. Glaze While Warm
Whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable.
Spoon the lemon glaze directly over the warm cakes while they are still in the molds. The glaze will set with a gorgeous shine as they cool.
Let the Nonnettes cool completely before removing them from the pan.
Cooking Tips & Variations
1. Choose the Right Jam
Traditional Nonnettes often use black currant (cassis) jam, but these also work beautifully with:
- Apricot jam
- Orange marmalade
- Raspberry jam
- Plum preserves
Choose a jam that offers a contrast to the warm spices.
2. Don’t Skip the Rye Flour
Rye flour adds earthiness and depth, making the flavor richer and more authentic. If needed, substitute with whole wheat flour, but rye offers the best result.
3. Enhance the Spice
Pain d’épices is the heart of the recipe. Don’t be afraid to adjust spices to your liking—add more cinnamon, ginger, or nutmeg for a stronger holiday profile.
4. Glaze Variations
Try swapping the lemon glaze for:
- Orange glaze (orange juice + powdered sugar)
- Honey glaze (honey warmed with a splash of water)
- Maple glaze (maple syrup + powdered sugar)
Each brings a different dimension to the final flavor.
Storage & Serving Suggestions
Storage
- Room Temperature: Nonnettes stay moist for up to 5 days in an airtight container.
- Refrigerator: Store up to 10 days, tightly sealed.
- Freezer: Freeze unglazed cakes for up to 2 months; thaw and glaze when ready to serve.
These cakes age beautifully and often taste even better on the second day.
Serving Ideas
- Serve warm with tea, mulled wine, or hot coffee.
- Plate them with a swirl of whipped cream or crème fraîche.
- Gift them in a festive tin during the holidays—they keep wonderfully and transport well.
Nonnettes are a timeless French treasure—soft, fragrant, and filled with a sweet jam surprise that makes every bite feel special. Whether you’re exploring traditional French baking or simply craving a cozy treat, these little gingerbread cakes deliver warmth and charm in every bite. Their spiced aroma, delicate crumb, and citrus glaze create a dessert that feels both nostalgic and elegant.
Once you make them, they may easily become your new favorite holiday bake or year-round indulgence. Enjoy creating a piece of French history right in your own kitchen.
FAQs
1. Can I make Nonnettes without rye flour?
Yes, but the flavor and texture will be slightly different. Sub with whole wheat flour for the closest result.
2. What spice blend can replace pain d’épices?
Pumpkin spice plus a pinch of anise makes a great substitute.
3. Can I omit the rum?
Absolutely—replace it with orange juice or skip it entirely.
4. What kind of molds work best?
Mini cheesecake pans, silicone molds, or muffin tins work perfectly.
5. Can I freeze Nonnettes?
Yes! Freeze before glazing for the best results.
Nonnettes are soft, honey-sweetened French gingerbread cakes filled with jam and topped with a citrus glaze. Easy to make, warmly spiced, and perfect for holidays or gifting.
