Melomakarona with Holy Ginger

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Melomakarona with Holy Ginger


Recipe by Aggeliki Papadopoulou



For melomakarona:

  • 1 cup Holy Ginger
  • 1 cup orange juice
  • 2 cups olive oil
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons of baking powder
  • 1 orange grated zest
  • 1 teaspoon grated cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon nutmeg powder (less than) 1kg all-purpose flour

For syrup:

  • 2 cups water
  • 2 cups Holy Ginger
  • 1 cup granulated sugar or brown sugar
  • 2 cups honey
  • Ground walnuts for garnish



In a large bowl mix together all liquid ingredients, sugar, spices and zest. Gradually add the flour, baking soda and baking powder.
Stir well until get a soft dough you can knead with hands.
Drop bite-size amounts of dough on parchment paper in a baking sheet.
Bake at 170⁰ C for about 25 minutes until they’re golden but not burnt.
Put aside to cool completely.
Boil well all the ingredients for the syrup for at least 10 minutes.
Dip the cold melomakarona into hot syrup and arrange them in layers on a serving dish. Garnish each layer with ground walnuts.

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