Rhubarb Honey Cakes Flavoured with Rose

Three rhubarb nonnettes with a little icing drizzled over the tip.

5 from 1 vote

Rhubarb Honey Cakes Flavoured with Rose

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.

Prep Time30

Cook Time50

Total Time1 20

Course: Afternoon Tea, Snack

Cuisine: French

Keyword: cakes, egg-free, honey, rhubarb, rose, rye flour

Servings: cakes

Calories: 303kcal

Author: Choclette @ Tin and Thyme

Ingredients

Roasted Rhubarb Jam

300 g rhubarb (I used 4 sticks)
1 tsp rose water
50 g golden caster sugar (I used cardamom sugar)

Nonnettes

40 g unsalted butter
100 g honey well flavoured (I used local Cornish runny honey)
50 g light brown sugar
50 ml milk
50 ml water (I used 40ml water and 10ml of homemade rhubarb liqueur)
1 tsp rose water
2 cardamom pods
100 g plain flour (all purpose flour)
50 g wholemeal rye flour
1 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ small orange zested
25 g white chocolate chopped

Icing

1 tbsp icing sugar
orange juice or rhubarb liqueur
1 drop rose water

Metric - US Customary

Instructions

Roasted Rhubarb Jam

Wash & trim the rhubarb then chop into 1 cm lengths.
300 g rhubarb
Place into a greased Pyrex dish and sprinkle a teaspoon of rose water over the top.
1 tsp rose water
Spoon the sugar over the rhubarb.
50 g golden caster sugar
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.
40 g unsalted butter
Add the honey and sugar.
100 g honey, 50 g light brown sugar
Turn off the heat and add the milk, water, rose water and rhubarb liqueur (if using).
50 ml milk, 50 ml water, 1 tsp rose water
Stir until smooth then leave to cool.
Grind the seeds from the cardamom pods in a pestle and mortar.
2 cardamom pods
Sift the dry ingredients into a large mixing bowl. Tip any bran left in the sieve into the bowl.
100 g plain flour (all purpose flour), 50 g wholemeal rye flour, 1 tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
Add the cardamom and the grated zest from the orange.
½ small orange
Stir in the chocolate pieces.
25 g white chocolate
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 orange juice or rhubarb liqueur (I used homemade liqueur) and a drop of rose water to form a slightly runny icing.
1 tbsp icing sugar, orange juice, 1 drop rose water
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 serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition