A recipe by Alexander Papandreou
45 min 1 serving
  • 200g olive oil
  • 150g sunflower oil
  • 50g Lurpak® butter unsalted, melted
  • 40g cognac
  • 125g orange juice
  • 140g sugar
  • 1 tsp baking soda
  • 1 tsp cloves
  • 1 tsp cinnamon
  • Zest from 1 orange
  • 750g all purpose flour
  • 2 tsps baking powder
  • 500g walnut, grated for sprinkling
  • 300g honey from flowers, for basting with honey

For the syrup:

  • 400g water
  • 300g sugar
  • 300g honey from spruce
  • Peels from 1 orange
  • 1 cinnamon stick
  • 2 cloves


Place in a pan all the ingredients for the syrup, water, honey from spruce, sugar, orange peels, cinnamon and cloves and boil in high heat. When boiled, lower heat and let syrup simmer for 4-5 minutes.

When syrup is ready, take it out of the pan, add it in a bowl and let it cool down.

Add in a mixer bowl, olive oil, sunflower oil, melted Lurpak® butter unsalted, cognac, sugar, cinnamon, cloves and orange zest. Add in a large glass, orange juice and then dilute the soda in it, stirring well until bubbly. Add this liquid in the mixer bowl and beat with a wire.

Sift flour and baking powder in a bowl, add the liquids from the mixer, stir with your hands for just a little bit, as you don’t want your dough to be overworked.

Let the dough rest for at least 30 minutes. Mold with your hands, small melomakarona and place them on a pan lined with parchment paper.

Using a fork, draw on the top of each melomakarouno drawings. Bake in preheated oven at 160C for 20-25 minutes until slightly brown and crispy. When melomakarona is ready, take out of the oven and immediately dip them in cold syrup for a few seconds. Place melomakarona on a large plate and sprinkle with the honey from flowers and grated walnuts. 

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