Name: Melomakarona
Prep time: 40 min
Cook time: 30 min
Yield: For 2 kg of melomakarona
Ingredients: 1 kg all-purpose flour; 200 gr granulated sugar; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; ½ tsp clove; ½ tsp nutmeg; ⅓ tsp pepper; Zest of 1 orange; Zest of ½ lemon; 250 ml fresh orange juice; 200 ml olive oil; 200 ml sunflower oil; 30 ml cognac; 200 gr walnuts, finely chopped, for garnish; 500 gr sugar; 500 gr honey; 500 gr water; Zest of 1 orange

Melomakarona

Servings

For 2 kg of melomakarona

Preperation

40 minutes

Cooking

30 minutes

Waiting

Preheat the oven to 170°C (air setting) and line a large baking tray with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, clove, nutmeg, and black pepper.

Add the orange and lemon zests to the mixture and stir well.

Pour in the fresh orange juice, olive oil, sunflower oil, and cognac, and knead thoroughly until a soft dough forms.

Shape small, evenly sized melomakarona (round) and place them on the baking tray. Use a fork to create the characteristic crisscross pattern on their surface.

Bake in the air setting for 30 minutes. Once baked, let them cool for at least 30 minutes.

Boil all the syrup ingredients (sugar, honey, water, orange zest) over medium heat for 4–5 minutes after boiling begins.

Skim off any foam and remove from heat.

Dip the cooled melomakarona into the hot syrup for 30 seconds, using a slotted spoon.

Place the melomakarona on a large serving platter and sprinkle with the chopped walnuts.