Sweet and sticky, these little cakes are known as nonnettes in France. They're egg-free, easy to make and thoroughly delicious. Little chunks of caramelised white chocolate just add to the fun, but can be left out if preferred.
Prep Time24 minutesmins
Cook Time16 minutesmins
Resting Time30 minutesmins
Total Time1 hourhr10 minutesmins
Course: Afternoon Tea, Snack
Cuisine: French
Keyword: blackcurrant jam, cakes, egg-free, honey, rose
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.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.