These delicious individual French cakes, known as nonnettes, are lightly flavoured with rose. They’re made with the addition of rye flour but without eggs. This gives them an almost silky mouthfeel with a delightfully soft texture.
100ggood quality honey(I used local Cornish runny honey)
50glight brown sugar
50mlmilk
50mlwater(I used 40ml water and 10ml of homemade rhubarb liqueur)
1tsprose water
2cardamom pods
100gplain flour (all purpose flour)
50gwholemeal rye flour
1tspbaking powder
½tspbicarbonate of soda (baking soda)
½small orangezested
25gwhite chocolatechopped
Icing
1tbspicing sugar
orange juiceor rhubarb liqueur
1droprose water
Instructions
Roasted Rhubarb Jam
Wash & trim the rhubarb then chop into 1 cm lengths.
Place into a greased Pyrex dish and sprinkle a teaspoon of rose water over the top.
Spoon the sugar over the rhubarb.
Roast in a preheated oven at 200℃ (400℉, Gas 6) for 30 minutes.
Leave to cool, then spoon into a sterilised jar.
Nonnettes
Melt the butter in a medium sized pan.
Add the honey and sugar.
Turn off the heat and add the milk, water, rose water and rhubarb liqueur (if using).
Stir until smooth then leave to cool.
Grind the seeds from the cardamom pods in a pestle and mortar.
Sift the dry ingredients into a bowl.
Add the cardamom and the grated zest from the orange.
Stir in the chocolate pieces.
Make a well in the centre and pour in the honey mixture. Stir until all combined.
Divide the mixture between six buttered silicone muffin moulds and leave in the fridge for an hour.
Place a teaspoonful of rhubarb jam on the top of each one.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 minutes.
Leave to cool, then turn out.
Icing
Mix the icing sugar with a little of the orange juice or rhubarb liqueur (I used homemade liqueur) and a drop of rose water to form a slightly runny icing.
Drizzle over the cakes whilst still warm.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.