The wonderful aroma of Melomakarona (Greek Christmas Honey Cookies) in an easier version. A cake that you’ll bake and your home will smell like Christmas.
Through the competition I organized a few days ago between Melomakarona (Greek Christmas Honey Cookies, see recipe here) and Kourabiedes (Greek Christmas Cookies, see recipe here), Melomakarona emerged as the winner with 70%. So my thought went to make something easier but with that special taste and aroma of Melomakarona and Christmas.
And the house really smelled like Christmas! The chocolate and walnuts on top was an exquisite addition to the flavor and of course the whole cake was eaten in only 4 days. But it doesn’t matter because it’s so easy to bake that I made it again after 2 days.
This fluffy Christmassy cake impressed everyone who taste it. Next time I will make it in individual cupcakes and also I’ll add some grated walnuts to the batter.
So… lets this Christmassy cake now! The ingredients you usually have it in your cupboards.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C/350°F to preheat.
Sift the flour into a bowl and add the salt, vanilla sugar, cinnamon, cloves, nutmeg, ginger and mix it.
Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the flour mixture in parts alternately with the milk and yogurt, beat until the mixture is smooth. Then add the orange juice and zest to the batter and continue beating for another 3-5 minutes to make it fluffier.
Butter and flour a cake tin/mold and pour the batter in it.
Bake for about 55 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Optionally add orange zest to this mixture and pour it over our cake.
Decorate with chopped walnuts.
Ingredients
Directions
Turn on the oven at 180°C/350°F to preheat.
Sift the flour into a bowl and add the salt, vanilla sugar, cinnamon, cloves, nutmeg, ginger and mix it.
Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the flour mixture in parts alternately with the milk and yogurt, beat until the mixture is smooth. Then add the orange juice and zest to the batter and continue beating for another 3-5 minutes to make it fluffier.
Butter and flour a cake tin/mold and pour the batter in it.
Bake for about 55 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Optionally add orange zest to this mixture and pour it over our cake.
Decorate with chopped walnuts.
- If you don’t have gluten-free self-rising flour, then use gluten-free pastry flour and add 1 tbsp. baking powder.
- All ingredients should be at room temperature, as well with all cakes.
- If you make them muffins reduce the baking time to approximately 30 min depending on the size.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- The oven is good to be preheated from the beginning of the process.
- Do not open the oven during baking.
- Beat the ingredients for a long time with the mixer because this way the cake becomes more homogeneous and fluffy.
- To test the cake if it is cooked inside, pierce it with a tooth pick or skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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