When you deconstruct a traditional Greek cookie, take the ingredients and flavors and apply it to a cake, you get this moist and delicious masterpiece.
I grew up eating melomakarouna at all family functions (especially around the holidays). It’s a staple Greek cookie. Its basically spiced with cinnamon, cloves, lots of orange juice and zest AND they are soaked in a honey syrup.
Since I didn’t want to soak this cake in syrup, I opted for a vanilla orange icing on top. You can also just dust the top with some powdered sugar for a lovely finish.
I also peeled some of the skin of my oranges for an extra topping. However, the perfect final touch would be some crushed walnuts on top of the icing for the authentic Melomakarouno finish.
Orange Olive Oil Cake
- 3/4 cup powdered sugar
- 2 tbs fresh squeezed orange juice
- 1/2 tsp vanilla extract
- Preheat your oven to 350°F. Grease a 9 inch round cake pan.
- In a large bowl, using an electric hand mixer, beat the sugar and eggs until mixed together. Add in the oil and vanilla and mix until incorporated. Stir in the orange juice, zest and cognac and mix well.
- In a medium bowl, sift together the flour, cinnamon, cloves, baking powder, baking soda and salt. Add the dry to the wet bowl, half a cup at a time, beating with the mixer until done and just combined. Transfer your batter to the pan and bake for 22-25 minutes or until toothpick comes out clean. Allow the cake to cool completely prior to icing.
- Whisk together the ingredients until combined. If too thick add some more OJ. If too thin for your preference add more powdered sugar.