Recipe for Nonnettes – traditional cakes of Burgundy, France

Written by on June 29, 2018 in Desserts

The recipe for nonnettes, which means little nuns, is a speciality of Dijon in Burgundy finds its origins in the Middle Ages…

Recipe for Orange Nonnettes with Grand Marnier

Ingredients: makes 12

150ml water
80g butter
200ml honey
50g light brown sugar
1 tbsp pain d’épices spices
2 tbsps Grand Marnier
180g whole wheat flour
100g all-purpose flour
1 tbsp baking powder
Zest of 1 organic orange
6 tsps marmalade
3 tbsps freshly squeezed orange juice
80g icing sugar

Instructions

Heat water, butter, honey and sugar, just until butter is melted. Remove from the heat and stir in the spices and Grand Marnier.

In a large bowl whisk the flours and baking powder.

Add the orange zest and stir to combine. Pour in the syrup (it should still be fairly hot). Stir until combined.

Flour and butter a 12-hole muffin tin. Divide the batter over the holes.

Chill for half an hour.

Preheat the oven to 200°C.

Using a teaspoon, make a little well in the centre of the batter and fill with half a tsp of marmalade.

Bake the nonnettes for 20 minutes. The nonnettes should be tender and spring back when pressed.

Allow to cool completely before unmoulding. Place the nonnettes on a rack, making sure there is a sheet of tin foil underneath it.

Make a thin glaze by whisking the orange juice into the icing sugar. Drizzle over the nonnettes and leave to set.

Paola Westbeek is a food, wine and travel journalist.  For more of her recipes, visit ladoucevie.eu, thefrenchlife.org and her YouTube channel, LaDouceVieFood

Related Articles

Pastis Gascon | Gascon Apple Pie

I’d never heard of this apple pie until I visited the beautiful area of Gers, AKA Gascony. Deep in the hear of rural southern France, it’s like the land that time forgot. Rolling hills, vineyards, orchards and lakes, peppered with tiny villages and medieval towns. It’s a land of plenty and famous for its speciality […]

Continue Reading

How to make French Brioche at home

Brioche is a classic French pastry. Part cake, part bread, it’s a staple dish in France. Eaten for breakfast or as a snack, it’s buttery-eggy-sweetness make it a firm favourite. For those who love to cook or can’t be in France, here’s how to make French brioche at home. No one knows when it was […]

Continue Reading

Easy recipe for French chouquettes

Like the sweet sister of savoury Gougères, those oh so French cheesy puffs, chouqettes are delicious sugary dough balloons. The light pastry was invented in Italy in the 16th century and perfected by French chefs and renamed choux pastry in the 17th century. It’s used extensively in French cakes – eclairs, Religieuse cakes and chouquettes, […]

Continue Reading

Recipe for chocolate mousse – parfait

Chocolate mousse is a classic dessert of French restaurants. Served in glasses or parfait jars and topped with fruit, cream, crème fraiche, nuts, grated chocolate – whatever takes your fancy, it’s a really simple dish to make but oh so delicious. Chocolate mousse for four 6 egg whites 2 tbsp golden caster sugar 150g 70% […]

Continue Reading

Lemon, thyme & olive oil cake | Taste of Provence

There are three ingredients that always make me think of Provence and the South of France – olive oil, lemons and fresh thyme… Olive trees were introduced to France more than 2500 years ago and flourished due to the dry soil and agreeable climate. Groves of olive trees can be seen throughout Provence which now […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top