1 1/2 c Honey
1 1/2 c Sugar; granulated
1 c -Water
1 tb Lemon juice
1 lb Walnuts; finely chopped
1 1/4 c Butter ; softened
4 ts Cinnamon; ground (or more)
1 1/2 c Oil; vegetable
1/2 c Sugar; icing
2 Oranges’ strained juice
2 tb Cognac or brandy
1/4 ts Cloves; ground
1/2 ts Nutmeg; ground
1 ts Baking powder
1/2 ts Baking soda
6 c Flour; all purpose (or more
2 oz Walnuts; finely chopped
(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 (350 F) 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.
Yields
40 Servings