Go Back
–+ servings
French Gingerbread Cakes

Delicious French Gingerbread Cakes with Irresistible Jam Filling

Experience the delightful flavors of French Gingerbread Cakes, known as Nonnettes, filled with jam and coated in a lemon glaze.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: French
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pure Honey Add agave syrup for vegan option
  • 1 cup Dark Brown Sugar Light brown sugar may alter taste
  • 0.5 cup Water Adjust if using all-purpose flour
  • 0.5 cup Unsalted Butter Margarine can be used for dairy-free
  • 0.25 cup Neutral-tasting Oil Light olive oil or melted coconut oil
  • 1.5 cups All-purpose Flour
  • 0.5 cup Rye Flour Substitute with more all-purpose flour for lighter texture
  • 1 tbsp Homemade Pain d’épices Spice Blend
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt
  • 2 tbsp Rum Optional but recommended
  • 1 tsp Vanilla Extract
  • 1 tbsp Fresh Orange Zest Can substitute with lemon zest
  • 1 Large Egg Yolk Can omit for vegan version, replace with flax egg
For the Filling
  • 1 tbsp Black Currant Jam Can be replaced with orange marmalade, blueberry, or blackberry jam
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Fresh Lemon Juice

Equipment

  • mini cheesecake pan
  • Mixing Bowls
  • Saucepan
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C). Gather your ingredients and equipment.
  2. Melt butter, oil, water, honey, and brown sugar in a saucepan over medium heat. Remove from heat and let cool slightly.
  3. Whisk together all-purpose flour, rye flour, baking powder, baking soda, cinnamon, salt, and spice blend in a mixing bowl.
  4. Combine warm honey mixture with dry ingredients, stir until smooth, then add rum, vanilla extract, orange zest, and egg yolk.
  5. Butter a mini cheesecake pan and fill molds two-thirds with batter, creating an indentation for jam.
  6. Add a teaspoon of jam to each indentation, optionally cover with more batter.
  7. Bake for 12-15 minutes until golden brown. Remove from oven.
  8. Whisk together powdered sugar and lemon juice to prepare the glaze.
  9. Drizzle glaze over warm cakes in the pan, allowing it to soak in.
  10. Let cool for a few minutes before removing. Serve warm or at room temperature.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 7 days. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!