Melachino Greek Wedding Cake
Celebrate special occasions with the enchanting flavors of Melachino Greek Wedding Cake, a luscious blend of Mediterranean tradition and irresistible sweetness. This moist, tender cake features a rich combination of orange zest and vanilla, while a warm honey-cinnamon syrup infuses every bite with aromatic depth. The easy-to-follow recipe is perfect for showcasing Greek culinary charm, from the delightfully spiced syrup to the optional nutty topping of pistachios or walnuts. Ideal for weddings, anniversaries, or any festive gathering, this dessert delights with its citrusy brightness and melt-in-your-mouth texture. Serve it with a cup of Greek coffee or tea to elevate your experience, and watch as this honey-soaked masterpiece becomes the star of the table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, room temperature
- 1.5 cups Granulated sugar
- 4 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 1.5 tablespoons Orange zest
- 1 cup Milk
- 1 cup Honey
- 1 cup Water
- 1 piece Cinnamon stick
- 2 tablespoons Lemon juice
- 0.5 cup Chopped nuts (walnuts or pistachios, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the syrup. In a small saucepan, combine the honey, water, cinnamon stick, and lemon juice. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. Remove from heat and let cool slightly.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack.
While the cake is still warm, use a skewer or toothpick to poke small holes all over the top. Slowly pour the warm syrup over the cake, allowing it to soak in completely.
Let the cake cool to room temperature, then sprinkle the top with chopped nuts if desired.
Slice and serve the cake. Enjoy its aromatic citrus notes and the sweet, moist texture!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 46.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
