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Melomakarona
Makes 32 Cakes, Bread and Pastries
Ingredients
- 225g unsalted butter, softened
- 100g grapeseed or vegetable oil
- 100g caster sugar
- 1 egg, plus 1 egg yolk
- 500g plain flour
- 200g fine semolina
- 1½tsp bicarbonate of soda
- 1½tsp baking powder
- ½tsp ground cloves
- ½tsp ground nutmeg
- 120ml orange juice
- 2tbsp whisky or cognac
- 150g walnuts, crushed, to decorate
For the spiced syrup
- 2 oranges
- 400g caster sugar
- 200g clear honey
- 4 cinnamon sticks
- 20 cloves
Method
Preheat the oven to 180C/160C F/Gas 4. Line 2 baking trays with baking paper.
Using an electric mixer fitted with the paddle attachment, cream the butter, oil and sugar until light and fluffy. Add the egg and egg yolk and mix to combine.
In a separate bowl, whisk the flour, semolina, bicarbonate of soda, baking powder and spices. Gradually add the dry ingredients to the butter mixture along with the orange juice and whisky or cognac. Mix until the dough pulls away cleanly from the side of the bowl. Divide the dough into 32 balls, approx.30g each, flatten slightly and arrange on the prepared trays, allowing room for them to spread. Prick each cookie with a fork three times to allow the syrup to soak in more easily. Bake, in batches, for 20–25 minutes or until golden brown.
Meanwhile, for the syrup, use a vegetable peeler to peel the orange rind into strips. Juice the oranges and put the juice in a pan along with the rind strips, sugar, honey, cinnamon sticks, cloves and 500ml water. Bring to the boil, stirring to dissolve the sugar, and boil for 2–3 minutes, then turn off the heat and set aside to allow the spices to steep.
Remove the cookies from the oven and allow them to cool slightly before completely submerging them in the syrup. Leave them to soak for a good 30–45 seconds, then transfer them to a wire rack to drain. Top each cookie with ½-1tsp of the crushed walnuts and serve.
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