Sweet and sticky, these blackcurrant rose honey cakes are thoroughly delicious. Known as nonnettes in France, they are individual egg-free cakes. This gives them a delightfully smooth texture. Little chunks of caramelised white chocolate just add to the fun, but you can leave them out if you prefer.
The letter for this month’s Alpha Bakes is N. Apart from nuts, I could think of nothing else other than nonnettes and as I haven’t made any of these wonderful eggless French honey cakes for a while, this seemed like a good opportunity.
Blackcurrant Rose Honey Cakes
I decided I’d adapt and use half the amount of the original nonnette recipe to make twelve smaller cakes using my new muffin cases. A half eaten jar of my mother’s delicious blackcurrant jam was sitting in the cupboard and I still had a bit of rose syrup that really needed using up.
Blackcurrant and rose proves to be a nice combination as evinced by the blackcurrant, rose and white chocolate ice-cream I made in the summer. If you’d like to make your own, head over to my recipe for easy blackcurrant jam.
The normal quantity of honey cake batter I make fits twelve regular sized muffin moulds. This produces quite hefty sized cakes, which is fine if you’re very hungry, but not so good if you just want a tea time snack. This half batch size still managed to nearly fill these twelve cases and they produced the perfect size honey cake.
These nonnettes were as good as I imagined they would be. That is to say, they are thoroughly delicious. They’re sweet, sticky and flavoursome with a lovely smooth texture. The blackcurrant has a good strong flavour and its tartness helps to counteract the overall sweetness. CT was surprised by the little bits of white chocolate, but enjoyed them. Licking fingers is an occupational hazard with honey cakes, although CT doesn’t seem to be unduly bothered.
Silicone Muffin Cases
As some of you may have gathered by now, I am a big fan of silicone cookware and use it a lot in my baking. It has revolutionised my baking life. This is mostly because I have no more arduous lining of tins, or cakes sticking and refusing to come out.
A new pack of twelve silicone muffin cases were a welcome addition to my collection. For a start I love the vibrant colours of purple, deep pink, turquoise and lime green. With my eco hat on, it means less wastage and no need to use and then throw away lots of paper cases. But most usefully, they are smaller than the paper muffin cases I usually choose, which means I can make daintier morsels for my less piggy friends.
Other Little French Cakes You Might Like
- Brown butter choc chip friands
- Chilli chocolate madeleines
- Matcha madeleines – green tea & lemon sponges
- Rhubarb friands
- Rhubarb nonnettes
- Strasbourg kugolof
Keep in Touch
Thanks for visiting Tin and Thyme. If you make my blackcurrant rose nonnettes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more blackcurrant recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Blackcurrant & Rose Honey Cakes. PIN IT.
Blackcurrant Rose Honey Cakes – The Recipe
Blackcurrant Rose Honey Cakes (Nonnettes)
- 40 g unsalted butter
- 100 g honey (I used a local Cornish variety)
- 50 g light brown sugar
- 50 ml milk
- 50 ml rose syrup
- 100 g plain flour
- 50 g wholemeal rye flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- small orange
- 25 g white chocolate – chopped (optional)
- 12 tsp blackcurrant jam (I used homemade blackcurrant jam)
- 2 tbsp icing sugar
- 1 tbsp rose syrup I used homemade rose syrup
- Melt the butter in a pan, then add the honey and sugar and stir.
- Take off the heat and add the milk and rose syrup. Stir until smooth then leave to cool.
- Sift the flours, baking powder and bicarb of soda into a mixing bowl.
- Grate in ½ the zest from the orange.
- Stir in the white chocolate pieces.
- Make a well in the centre and pour in the honey mixture. Stir from the inside out until just combined.
- Divide the mixture between 12 silicone muffin cases or moulds lined with paper cases. Leave in a cool place for half an hour.
- Meanwhile set the oven to 180℃ (350℉, Gas 4).
- Place a small teaspoonful of blackcurrant jam on the top of each cake and bake for 16 minutes or until well risen and firm to the touch.
- Place on a wire rack to cool.
- Mix 1the icing sugar with enough rose syrup to form a slightly runny icing.
- Drizzle this over the cakes whilst they’re still slightly warm.
As October is such a great time to preserve Autumn’s bounty, Kate of What Kate Baked has cleverly chosen preserves for this month’s Tea Time Treats. TTT is co-hosted by Karen of Lavender and Lovage.
Chris over at Cooking Around the World has started a new challenge Bloggers Around the World. Sadly I didn’t manage to join in last month with Germany as the selected country. This month it’s France, so I’m submitting these Nonnettes.
As these honey cakes are eggless, I’m also sending them to Cook Eat Delicious Desserts where the theme is honey. It’s hosted this month by Nivedhanam.