Ingredients for the Melomakarono-Pie
- 325 gr. soft flour
- 190 gr. fine semolina
- 60 gr. powdered sugar
- 25 gr. honey
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1/4 tsp ammonium carbonate
- 125 ml seed oil
- 80 ml fresh orange juice
- 50 ml water
- Zest from 2 oranges
Ingredients for the syrup
- 375 ml water
- 750 gr. sugar
- 200 gr.honey
- 1 cinnamon stick
Ingredients for the ganache
- 250 gr. ION classic couverture chocolate
- 100 gr. cow butter
Method for the syrup
In a small saucepan, combine all the ingredients for the syrup, except for the honey,
and stir over high heat until it comes to a boil (make sure the cinnamon is crushed).
Next, remove the saucepan from the heat and add the honey while stirring.
Immediately after, set aside to cool.
Method for the Melomakarono-Pie
In a bowl, combine all the dry ingredients for the melomakarono pie, along with the
orange zest, and mix well using a whisk.
Then, in a small pot, warm the water with the oil and juice.
Immediately after, remove the pot from the heat and add the honey.
Once the liquid ingredients are well mixed, add them to the mixture with the dry
ingredients and stir well with your hands, crossing (up, down, left, right), until a very
soft dough is formed.
Immediately after, spread the mixture in a baking pan 28-30 cm.
Bake in a preheated oven at 170-180 C in air for about 30-35 minutes.
As soon as you remove it from the oven, pour the cold syrup over it. (If you want it
very syrupy, use all the syrup).
Method for the ganache
In a bain-Marie place the chocolate with the butter and stir with a spatula until it
becomes a glossy ganache.
Immediately after, pour it over the melomakarono pie.
