Issue No. 18

Orange Nonettes with Grand Marnier
Makes 12
Ingredients:
150ml water
80g butter
200ml honey
50g light brown sugar
1 tbsp pain d’épices spices
2 tbsps Grand Marnier
180g whole wheat flour
100g all-purpose flour
1 tbsp baking powder
Zest of 1 organic orange
6 tsps marmalade
3 tbsps freshly squeezed orange juice
80g icing sugar
Paola Westbeek is a food,
wine and travel journalist.
For more of her recipes,
visit ladoucevie.eu,
thefrenchlife.org and her
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Instructions
Heat water, butter, honey and sugar, just until butter is melted. Remove from the heat and
stir in the spices and Grand Marnier.
In a large bowl whisk the flours and baking powder.
Add the orange zest and stir to combine. Pour in the syrup (it should still be fairly hot). Stir
until combined.
Flour and butter a 12-hole muffin tin. Divide the batter over the holes.
Chill for half an hour.
Preheat the oven to 200°C.
Using a teaspoon, make a little well in the centre of the batter and fill with half a tsp of
marmalade.
Bake the nonnettes for 20 minutes. The nonnettes should be tender and spring back when
pressed.
Allow to cool completely before unmoulding. Place the nonnettes on a rack, making sure
there is a sheet of tin foil underneath it.
Make a thin glaze by whisking the orange juice into the icing sugar. Drizzle over the
nonnettes and leave to set.