There’s something magical about the way certain baked goods can transport you straight into another place—or even another century. Nonnettes, the charming French gingerbread cakes once made by nuns in medieval monasteries, do exactly that. Their name even means “little nuns.” Traditionally flavored with honey, warm spices, and a hidden pocket of jam, these tender cakes offer a comforting taste of history with every bite.
If you’ve ever wandered through a French Christmas market, you may have smelled the aroma of spices, citrus, and warm honey drifting through the air. That’s the essence captured in these little cakes. What makes Nonnettes especially special is their texture: soft, moist, almost melt-in-your-mouth thanks to the combination of flours and honey. The citrus notes brighten the deep gingerbread flavors, while the touch of jam inside adds a beautiful contrast of sweet and tart.
Whether you’re new to French baking or already adore old-world treats, Nonnettes are a delightful way to bring a bit of European tradition into your kitchen—and their cozy warmth is perfect for holidays, special occasions, or whenever you want something unique and memorable.
Recipe Overview
Nonnettes, or French gingerbread cakes, are small, soft spice cakes made with honey, warm spices, rye flour, and a sweet jam center. Glazed with a simple lemon icing, they’re tender and flavorful with a beautiful balance of sweetness, spice, and citrus. These cakes are easy to prepare and even easier to fall in love with—perfect for gifting or enjoying with a cup of hot tea.
Ingredients & Instructions
These delightful cakes come together with simple steps and pantry-friendly ingredients. Here’s how to make them with confidence and ease.
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
Step-by-Step Instructions
1. Warm the Honey Mixture
In a saucepan, gently heat the butter, oil, water, honey, and brown sugar. Stir until everything melts into a smooth, fragrant mixture. Remove from heat and allow it to cool slightly—just enough so the heat won’t scramble the egg yolk later.
Tip: Warming the liquids helps the flours hydrate and gives Nonnettes their signature soft texture.
2. Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, rye flour, baking soda, baking powder, salt, cinnamon, and pain d’épices. This spice blend is the heart of the cake, traditionally including ginger, nutmeg, cloves, anise, and cardamom.
If you don’t have the blend, you can substitute it with a combination of warm baking spices.
3. Mix Wet and Dry
Pour the warm honey mixture into the dry ingredients and stir until well combined. Add in the rum, vanilla, orange zest, and egg yolk. The batter will be thick, glossy, and wonderfully aromatic.
Tip: The orange zest brings brightness to balance the deep, spiced flavors—don’t skip it if possible.
4. Fill the Molds
Grease a mini cheesecake pan or similar mold with removable bottoms. These pans help keep the cakes perfectly shaped and make removal easier.
Fill each mold half to two-thirds full, then use a small spoon to make a shallow indentation in the center. Add a teaspoon of black currant jam or orange marmalade to each one.
If you’d like the jam completely enclosed, add a small spoonful of batter over the top.
5. Bake Until Golden
Bake the cakes at 375°F until they’re puffed, golden, and spring back lightly when touched. The baking time varies by mold depth, but they’re usually ready when the tops appear set and the kitchen smells like warm spice heaven.
6. Glaze the Cakes
While still warm in the molds, whisk together the powdered sugar and lemon juice until smooth. Spoon this glaze over the tops, letting it seep down the edges. The glaze sets on the warm cakes, giving them a beautiful shiny finish and a hint of citrus.
Let the cakes cool before gently removing them from the molds.
Cooking Tips & Variations
Use High-Quality Honey
The honey flavor shines in Nonnettes, so a floral or richly flavored honey elevates the whole cake.
Swap the Jam
Black currant is traditional, but you can use:
- Apricot jam
- Raspberry jam
- Orange marmalade
- Fig preserves
Each one adds its own personality to the cakes.
Make a Homemade Spice Blend
If you don’t have pain d’épices, mix:
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp star anise or allspice
It gives depth and complexity to the flavor.
Let Them Rest
Nonnettes actually get better the next day. The flavors deepen, and the texture becomes even more tender and aromatic.
Storage & Serving Suggestions
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Helps the glaze set more firmly but isn’t required.
- Freezer: Freeze without glaze for up to 3 months; thaw and glaze before serving.
Serving Ideas
Enjoy Nonnettes with:
- Earl Grey tea
- Coffee with a hint of cinnamon
- Hot mulled cider
- A festive holiday spread
They also make wonderful edible gifts—wrap them individually for a charming treat.
Nonnettes bring together the cozy flavors of gingerbread, the sweetness of honey, the brightness of citrus, and the joy of a jam-filled center—all in one irresistible little cake. Their heritage makes them charming, their aroma makes them comforting, and their taste makes them unforgettable. Whether you’re baking them for the holidays or simply to enjoy a moment of warmth, these French gingerbread cakes offer something special every time.
Have you ever tried a traditional treat that instantly won you over?
FAQs
1. What is pain d’épices spice blend?
It’s a traditional French spice mix used in gingerbread, usually containing cinnamon, ginger, nutmeg, cloves, and anise.
2. Can I make Nonnettes without rye flour?
Yes—substitute additional all-purpose flour, though the rye adds depth and tenderness.
3. Can I skip the glaze?
You can, but the lemon glaze adds a delicious brightness that complements the spices beautifully.
4. What jam works best?
Black currant is most traditional, but orange marmalade or raspberry jam are also excellent.
5. Do Nonnettes taste better the next day?
Absolutely—the flavor deepens and the texture becomes even softer.
Nonnettes are tender French gingerbread cakes filled with jam, flavored with honey and warm spices, and topped with a lemon glaze. A cozy, traditional treat perfect for holidays or everyday enjoyment.