Spicy baked syrup cakes
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Spicy baked syrup cakes
  Spicy    Syrup    Cakes  
Last updated 6/12/2012 1:24:14 AM. Recipe ID 57674. Report a problem with this recipe.
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      Title: Spicy baked syrup cakes
 Categories: Desserts
      Yield: 40 Servings
 
  1 1/2 c  Honey
  1 1/2 c  Sugar; granulated
      1 c  -Water
      1 tb Lemon juice
      1 lb Walnuts; finely chopped
  1 1/4 c  Butter ; softened
      4 ts Cinnamon; ground (or more)
  1 1/2 c  Oil; vegetable
    1/2 c  Sugar; icing
      2    Oranges' strained juice
      2 tb Cognac or brandy
    1/4 ts Cloves; ground
    1/2 ts Nutmeg; ground
      1 ts Baking powder
    1/2 ts Baking soda
      6 c  Flour; all purpose (or more
      2 oz Walnuts; finely chopped
 
  (Author's Note): Ancient and traditional small, spicy baked syruped
  cakes, these are perfect for a large buffet. The nickname asserts
  their introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to
  butter and semolina succumb to flour. Combine the honey, granulated
  sugar, water, and lemon juice in a saucepan and boil for 5 minutes.
  Remove from the heat. Combine the 1 pound finely chopped walnuts with
  1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5
  tablespoons of the syrup. Reserve the remaining syrup and set the
  filling aside while you prepare the dough. Using an electric mixer,
  cream the remaining butter (1 cup) with the oil until light and
  fluffy. Gradually add the confectioners' sugar, beating on medium
  speed. Add the orange juice slowly to the batter, along with the
  Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices.
  In a small bowl, sift the baking powder, soda, and 2 cups of the
  flour together. Slowly add the flour mixture to the batter and beat
  for a few minutes. Continuing to mix by hand, add only enough
  remaining flour to make a soft dough.  Knead. Break off small pieces
  of the dough and shape with your fingers into oblongs about
  2-1/2-inches long and 1-inch high. Flatten between your palms and
  place 1 teaspoon of the filling mixture in the center.  Work the
  dough around the filling to enclose it completely and press firmly to
  seal. This procedure sounds difficult, but with many hands it is
  quite simple. Place on a cookie sheet and continue until all the
  cakes are shaped.  Bake in a moderate oven (350 F) for 25 minutes,
  then cool on a rack.  Bring the syrup back to a boil. Dip each cake
  into the syrup and arrange on a platter. Sprinkle with the remaining
  chopped walnuts and teaspoon cinnamon, or more if desired. Cool
  before storing.
  
  Note: You may bake and cool melomakarona, store a few days in advance
  and dip in syrup as described above a day or so before serving. The
  flavor improves after a few days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias
  ~I-Cooking
 




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Recipe ID 57674 (Apr 03, 2005)

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