Literally the “little nuns”, those nonnette cakes are a kind of gingerbread cake with marmelade or jam.
A delight with a nice cup of tea or coffee if you see what I mean …
The recipe, Chef !
The Nonnette cakes
- 40 g butter at room temperature
- 1 large egg
- 50 g milk
- 3 star anise
- 120 g apricot jam
- 120 g honey
- 8 g brown sugar (1/2 tablespoon)
- 25 g all purpose flour
- 75 g rye flour
- ¼ teaspoon gingerbread mix
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 6 g baking powder
- 2 tablespoons apricot jam
Boil the milk in a saucepan, remove from the heat and add the star anise.
Set aside for 10 minutes.
Preheat your oven to 170 C / 340 F degrees.
Heat the honey 30 seconds in the microwave.
Whisk together the flour, brown sugar, yeast, cinnamon, gingerbread mix, 120 g apricot jam and honey.
Then add the butter and salt and mix well.
Add the egg and then the milk (remove the star anise). Mix until you get an homogenous mixture.
Using the pastry bag (without the nozzle), fill the individual cups in your buttered muffin tray.
Pour the two tablespoons of apricot jam in the pastry bag with a small nozzle. Pipe some jam into the middle of each nonnette.
Cook for around 25 minutes.
Let them cool on a grid.
Once cooled down, you can spread hot apricot jam on your nonnettes to get a nice glaze.