!Hello fellow foodie friends,
So, this is something new that has been trending in Greece. Greek Melomakarono Cake! It’s the Greek Honey Walnut Cookie transformed into a cake, without the honey syrup. You know which one I mean, it’s that soft, honey-soaked Christmas cookie that turned into an entire cake. In case you are not sure of which cookie I am talking about, I have provided the link below: https://foodzesty.com/greek-honey-walnut-cookies-melomakarona/
This Melomakarono Cake is everything we love about the traditional cookie, but in a big, beautiful cake filled with warm spices, chopped walnuts, orange zest, and a sweet icing glaze on top. (which you can leave out) The moment this cake went into the oven, the whole kitchen filled with the scent of cloves, cinnamon, and orange. The aroma pretty much shouts “It’s Christmas!” in Greek. If you grew up with melomakarona (like I did), you know exactly what I mean.
I could barely wait for this cake to finish baking. I was practically hovering around the oven like a little girl. The moment it cooled enough to slice, I dove right in… and let me tell you, the hype was real. I absolutely loved it! The texture of the cake was soft, and the intense taste of the spices was amazing.
Now, I understand why everyone was going insane over this cake. Truly worth it. I wanted to make a dessert that felt familiar but also a little new. This is a cake that you could serve for dessert, but also enjoy with your morning coffee… or with your late-night tea. This cake was exactly what I needed.
What I love most about this New Year’s Melomakarono Cake is that all you need is one bowl, one pan, bake, drizzle, and done. You get the full melomakarono flavor without the cookie chaos. Perfect choice!
Have a lovely morning, afternoon, and evening, everyone! 🙂
New Year's Melomakarono Cake
Equipment
- 1 stand mixer
- 1 blender or food processor
- 1 spatula
- 1 Baking pan round
- 1 kitchen skale
- 1 measuring spoons
Ingredients
- 1 ¼ cup brown sugar
- 1 cup butter room temperature
- 4 eggs large
- 3 ¼ cups self-rising flour
- 2 tbsp cinnamon powder
- ¾ tbsp clove
- 100 ml fresh orange juice
- 2 orange zest
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 170℃.
- Beat the 1 cup butter, 1 ¼ cup brown sugar until light and fluffy.
- Continue beating and start to add the 4 eggs one at a time. Pour in the 100 ml fresh orange juice and beat for a few more minutes.
- Remove the bowl from the stand mixer.
- Add the 1 cup walnuts to the blender and pulse once on high speed, just enough to break them into coarse pieces.
- Add the 3 ¼ cups self-rising flour, 2 tbsp cinnamon powder, ¾ tbsp clove and the orange zest from two oranges.
- Beat until all the ingredients have combined.
- Lightly brush your baking pan with a bit of butter to keep the cake from sticking. Pour the batter into a round baking pan.
- Bake for 40 minutes or until golden brown. Set it aside to cool.
ENJOY!
