Go Back
–+ servings
French Gingerbread Cakes

Delightful French Gingerbread Cakes with Jam Surprise

Delicious French Gingerbread Cakes, or Nonnettes, filled with sweet jam surprises, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 0.5 cups unsalted butter Can substitute with coconut oil for dairy-free option.
  • 0.5 cups neutral tasting oil Canola or grapeseed oil are good choices.
  • 0.5 cups water Adjust based on flour type.
  • 0.5 cups pure honey Maple syrup can be substituted.
  • 0.5 cups dark brown sugar Light brown sugar works as well.
  • 1 cups all-purpose flour Main dry ingredient for structure.
  • 0.5 cups rye flour Adjust for lighter texture.
  • 1 tablespoon homemade Pain d’Épices spice blend Avoid ready-made mixes for best taste.
  • 1 teaspoon ground cinnamon Enhances ginger notes.
  • 1 teaspoon baking powder Critical for rising.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt Balances sweetness.
  • 2 tablespoons rum Can be substituted with apple juice.
  • 1 teaspoon vanilla extract Use high-quality for better flavor.
  • 1 tablespoon fresh orange zest Can substitute with lemon zest.
  • 1 each egg yolk Can use flax and water for vegan option.
  • 1 teaspoon jam (black currant or similar) Try strawberry or raspberry for variety.
For the Glaze
  • 1 cups powdered sugar No real substitutions work here.
  • 2 tablespoons freshly squeezed lemon juice Lime juice can be used as an alternative.

Equipment

  • Medium Saucepan
  • large mixing bowl
  • mini cheesecake or muffin pan
  • spoon or small ladle
  • small bowl for glaze

Method
 

Step‑by‑Step Instructions
  1. Combine ½ cup unsalted butter, ½ cup neutral oil, ½ cup water, ½ cup pure honey, and ½ cup dark brown sugar in a medium saucepan. Heat over medium, stirring until smooth and melted, about 5 minutes. Remove from heat and cool for a few minutes.
  2. In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ cup rye flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until thoroughly combined.
  3. Pour the cooled honey mixture into the dry ingredients, stirring gently. Add 2 tbsp rum, 1 tsp vanilla extract, the zest of 1 orange, and 1 egg yolk. Mix just until blended.
  4. Butter each compartment of a mini cheesecake or muffin pan generously.
  5. Pour the batter into each mold, filling about two-thirds full. Press down in the center with a teaspoon and add about 1 tsp of jam.
  6. Preheat oven to 375°F (190°C). Bake for 12-15 minutes until tops are golden and spring back lightly when touched.
  7. Combine 1 cup powdered sugar with 2 tbsp lemon juice in a small bowl for the glaze until smooth.
  8. Once baked, let Nonnettes cool for 5 minutes. Drizzle glaze over the warm cakes.
  9. Allow to cool completely before removing from molds. Store in an airtight container.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 2mgCalcium: 1mgIron: 4mg

Notes

For best flavor, use room temperature ingredients and avoid dense jams. Adjust flour for desired texture and allow cakes to cool before glazing.

Tried this recipe?

Let us know how it was!