Five Spice Powder Lemon Curd French Nonnettes
This is my twist on a French Nonnette. A nonnette is traditionally a mini gingerbread cake filled with orange marmalade. The gingerbread nonnette portion of this recipe is vegan. You are welcome to make your own vegan lemon curd or use any other jam or preserve to keep this completely vegan. I have went out of the box and replaced traditional ginger bread spices with a “one and done” five spice powder. I have filled mine with a store bought lemon curd but you can literally use any jam or preserve that your heart desires, apricot preserves would be amazing. Brush the finished warm nonnettes with a lemony glaze. How cute would these be at a tea party or replace traditional holiday gingerbread cake and lemon sauce with an individual nonnette. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Cupcake or muffin tin
- 12 cupcake liners
- Glaze:
- 1 lemon
- 1 3/4 cups of Bob's Red Mill all-purpose flour
- 1 teaspoon of Frontier Co-op baking soda
- 1/2 cup of Wholesome Organic dark brown sugar
- 1/2 teaspoon of Frontier Co-op fine salt
- 1/3 cup of Wholesome Organic agave syrup
- 1/3 cup of plant based milk (I used macadamia)
- 2 teaspoons of Frontier Co-op baking powder
- 1/3 cup of water
- 3 teaspoons of Frontier Co-op five spice powder
- 5 tablespoons of Wholesome Organic powdered sugar
- 6 tablespoons of vegan butter
- Rebel Green Fruit & Veggie Wash
- The juice from your zested lemon
- Lemon curd (not usually vegan), marmalade, preserves or jam of choice
Directions
- Preheat your oven to 350 degrees. Line your muffin tin with cupcake liners and you are welcome to spray the liner with a little bit of nonstick spray.
- Wash your lemon with Rebel Green as we will be using the rind. Zest the full lemon.
- Place your flour, baking powder, baking soda, salt, five spice powder in a large bowl and whisk to combine and aerate.
- In a saucepan, gently melt your butter, agave, brown sugar, milk, water, and lemon zest until just warmed through. Take off the heat and let it cool just for 2-3 minutes.
- Combine the wet and dry ingredients together.
- Using 1/4 cup, try to evenly distribute the batter amongst all 12 liners. If you want a taller cake then only fill 11.
- Pop the pan in the fridge for a few minutes just to get the batter to firm up enough that you can make an indent in the batter to fill in with curd or jam.
- Using your thumb dipped in water, make a deep imprint in the center of each cake, filling each one with about 1/4 teaspoon of jam.
- Bake for 15-20 or so minutes. This time may even take a bit longer depending on how cold your pan was.
- While nonnettes are baking, squeeze your zested lemon into a bowl with about 5 tablespoons of powdered sugar. This will be a runny glaze.
- Once nonnette are out of the oven, brush the warm nonnettes with the runny glaze until it is gone. You can serve immediately if you like with a dollop of whipped cream or even a scoop of vanilla bean ice cream.
