Equipment
Ingredients
Honey Spiced Syrup
- 275 g honey, liquid
- 100 ml water
- 75 g unsalted butter
- 50 g brown sugar
Dry Mix
- 200 g all-purpose flour
- 75 g rye flour
- 10 g baking powder
- 1 ground cinnamon
- 1 ground ginger
- ½ ground nutmeg
- ½ ground anise
Filling & Glaze
- 150 g bitter orange marmalade, thick
- 50 g powdered sugar
- 15 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 263 kcal
- Protein
- 3 g
- Carbohydrates
- 54 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 35 g
- Sodium
- 114 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 13 mg
- Potassium
- 72 mg
- Calcium
- 77 mg
- Iron
- 0.6 mg
- Magnesium
- 8 mg
- Phosphorus
- 48 mg
- Zinc
- 0.3 mg
- Vitamin A
- 43 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.3 mg
- Folate
- 7 mcg
- Water
- 17 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small saucepan, combine the honey, water, butter, and brown sugar. Heat gently over medium heat just until the butter is melted and sugar is dissolved. Do not boil. Remove from heat and let cool until lukewarm.
Sift the all-purpose flour, rye flour, baking powder, cinnamon, ginger, nutmeg, and anise into a large mixing bowl to remove lumps and aerate.
Pour the lukewarm honey mixture into the dry ingredients. Whisk constantly until a smooth, thick batter forms. Do not overmix once combined.
Cover the bowl and let the batter rest in the refrigerator for at least 30 minutes (up to 24 hours). This allows the rye flour to hydrate and the spices to infuse.
Preheat your oven to 200°C/390°F. Grease the muffin tin liberally with butter or use cupcake liners.
Fill each muffin cup about one-third full with batter. Place a generous teaspoon (approx 10-12g) of orange marmalade in the center. Cover with remaining batter until cups are two-thirds full.
Bake for 15-20 minutes. The cakes should be dark golden brown and spring back when lightly touched. A skewer inserted into the cake part (avoiding the jam center) should come out clean.
While cakes are baking, whisk powdered sugar and lemon juice to create a thin glaze. As soon as the cakes come out of the oven, brush the glaze over the hot cakes.
Allow cakes to cool in the tin for 10 minutes before transferring to a wire rack. They are best eaten after cooling completely or waiting 24 hours.
Chef's Notes
- The secret to authentic Nonettes is patience; the flavor and texture improve significantly after storing them in an airtight container for 2-3 days.
- Use a high-quality bitter orange marmalade for the best contrast against the sweet honey crumb.
- If you don't have rye flour, you can use 100% all-purpose flour, but the cake will be slightly lighter and less earthy.
- The glaze is traditional but optional; it seals moisture into the hot cake and adds a nice sheen.
Storage
Refrigerator: 2 weeks — Store in an airtight container. The texture improves and becomes softer after 24-48 hours.
Freezer: 3 months — Freeze without the glaze for best results.
Reheating: Eat at room temperature or warm slightly in a microwave for 10 seconds.
Troubleshooting
Marmalade sank to the bottom and leaked
Cause: Batter was too warm or fluid when filling, or the marmalade was too heavy/liquid.
Fix: Serve upside down or trim the sticky bottom; they will still taste delicious.
Prevention: Ensure batter is chilled and rested before filling. Use a thick, high-pectin marmalade.
Cakes are tough or rubbery
Cause: Overmixing the batter developed too much gluten.
Fix: Warm slightly before serving to soften texture.
Prevention: Stop whisking as soon as the flour streaks disappear.
Cultural Context
Nonettes are a beloved specialty of Dijon, France, historically made by nuns (hence 'nonettes'). Originally created to use up leftover gingerbread dough, they evolved into a distinct delicacy filled with marmalade and are a staple of Burgundy culinary heritage.
