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Lemon curd nonnettes recipe
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Nonnettes are little French cakes that are gently flavoured with spices. We've stuffed ours with lemon curd, which pairs wonderfully with the gingery notes - delicious with a cuppa or a special afternoon tea. See method
Ingredients
- 80g butter, plus extra for greasing
- 200g clear honey
- 100ml whole milk
- 50g light brown soft sugar
- 50g dark brown soft sugar
- 220g self-raising flour
- 80g rye flour
- 1 tsp baking powder
- ½ tsp Chinese 5 spice
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- 50g stem ginger (2 balls), finely chopped (we used Opies)
- 100g lemon curd
- 10g icing sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
780kj
185kcal
9%
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Fat
5g
7%
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Saturates
3g
15%
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Sugars
11g
12%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 32.8g
Protein 1.8g
Fibre 1.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Grease 18 holes of 2 x 12-hole nonstick muffin trays. Gently heat the 80g butter, honey, milk, sugars and 100ml water in a saucepan until melted together, then stir to combine.
- Mix the flours, baking powder and spices together in a mixing bowl, then pour in the hot mixture whisking to combine. Stir through the stem ginger. Spoon half of the mixture into the trays, then add 1 tsp lemon curd to the centre of each one. Top with the remaining batter and bake for 20 mins until risen and a skewer inserted into the centre comes out clean (avoiding the lemon curd). Cool for 15 mins before transferring to a wire rack to cool completely.
- Dust with icing sugar to serve. The nonnettes are best eaten the day they’re made but will keep in an airtight container for up to 3 days.
Tip: No rye flour? Swap in extra self-raising flour.
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