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.
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.
Servings 0