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Lemon curd nonnettes recipe

Lemon curd nonnettes recipe

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Created by The Tesco Real Food team

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

  • Makes 18
  • Takes 50 mins
  • 185 calories / serving
  • Vegetarian

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

  • Energy

    780kj
    185kcal     9%

  • Fat

    5g 7%

  • Saturates

    3g 15%

  • Sugars

    11g 12%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 32.8g Protein 1.8g Fibre 1.2g

Method

  1. 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. 
  2. 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.
  3. 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.

See more Baking recipes

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