French cuisine · Desserts & Sweets

Nonnettes de Dijon

Small soft gingerbread cakes from Dijon with a core of orange marmalade and a thin sugar glaze.

Ingredients · for 8 servings

• 250 g honey
• 100 ml whole milk
• 250 g flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground anise
• 1 pinch salt
• 1 egg
• 1 organic orange
• 150 g apricot jam
• 120 g powdered sugar

Instructions

1. Warm the honey with the whole milk in a small pot over low heat for 3 min until liquid, and let cool to hand-warm.
2. Mix the flour, baking powder, cinnamon, ground cloves, anise, salt and the finely grated zest of the organic orange in a bowl.
3. Add the lukewarm honey and the egg and mix everything into a thick, glossy batter; let it rest for 20 min.
4. Preheat the oven to 170 °C top/bottom heat and fill the cups of a muffin tin halfway with batter.
5. Place 1 tsp apricot jam in the center of each cup, cover with the remaining batter and bake for 20–22 min until the nonnettes are domed and a skewer inserted at the edge comes out dry.
6. Stir the powdered sugar with 2 tbsp orange juice until smooth, glaze the still-warm cakes thinly with it and let set on a rack.