Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Honey

  2. 1 1/2 cups 297g / 10oz Granulated sugar

  3. 1 cup 237ml Water

  4. 1 tablespoon 15ml Lemon juice

  5. 1 lb 454g / 16oz Finely chopped walnuts

  6. 1 1/4 cups 247g / 8.7oz Sweet butter - softened

  7. 4 teaspoons 20ml Ground cinnamon - (or more)

  8. 1 1/2 cups 355ml Light vegetable oil

  9. 1/2 cup 99g / 3 1/2oz Confectioners' sugar

  10. 2 cups 474ml Oranges strained juice only (large)

  11. 2 tablespoons 30ml Cognac or brandy

  12. 1/4 teaspoon 1 1/3ml Ground cloves

  13. 1/2 teaspoon 2 1/2ml Grated nutmeg

  14. 1 teaspoon 5ml Baking powder

  15. 1/2 teaspoon 2 1/2ml Baking soda

  16. 6 cups 375g / 13oz All-purpose flour - (or more)

  17. 2 oz 56g Finely chopped walnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days.


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