Melomakarona Roll
By: Eleni Saltas
Some time after the first pilgrim Thanksgiving and the invention of microwavable pies, someone must’ve lost a pumpkin pie tin and created a pumpkin pie roll. This Christmas I wanted to experiment with a favorite Greek cookie, the melomakarona, and do the same. So voila! I present my version of the iconic Greek Christmas cookie made into a roll, with the outside cake layers infused with honey, cinnamon, and orange zest that you’d find in a melomakarona. Topped with a honey syrup and chopped walnuts, this roll is an elegant treat for Greek pilgrim’s everywhere.
Prep Time:
20min
Total Time:
3-4 hours (w/downtime)
Servings:
6-8 slices
Good For:
Dessert
Ingredients
For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup unsweetened applesauce
- ¼ cup orange juice (preferably fresh orange juice so it’s not watered down)
- Zest of one orange
- 2 teaspoons honey
- 1 1/8 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup finely chopped walnuts (reserve ¼ cup for topping)
- ¾ cups confectioners’ sugar, for towel
For the filling:
- 8 ounces cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- ½ teaspoon vanilla
- 2 teaspoons honey
- ½ teaspoon salt
- 1 cup confectioners’ sugar
For the syrup:
- ½ cup sugar
- 1/3 cup water
- 1 cinnamon stick
- ¼ cup honey
Step by Step Instructions
Step 1
Preheat the oven to 350F.
Using a 15x 10 inch jelly roll pan—this is not a standard size so if you don’t have that use a 11 x17 baking sheet—spray with nonstick spray or grease with butter. Line with parchment paper to the edges (it’s ok if you have some overhang) and then spray again with nonstick spray or grease (this helps the cake come cleanly off the baking sheet).
Step 2
For the cake: Using an electric hand mixer, beat the eggs, sugar, and applesauce until smooth. Mix in the orange juice, orange zest and honey. Add the flour, cinnamon, baking powder and salt and gently mix in until combined—don’t overmix!
Step 3
Spread batter evenly onto the baking sheet, reaching all corners of the pan. Bake for 13 to 15 minutes, or until the top of the cake springs back to touch.
Step 4
While the cake is baking, lay a thin kitchen towel (don’t use a fuzzy towel) or a flour sack (this is what I prefer) onto your counter. Sprinkle with ½ to ¾ cup of confectioners’ sugar. You need this so the cake doesn’t stick to the towel.
Step 5
Once the cake is baked and ready, immediately transfer and invert the warm cake onto your towel. Gently peel off the parchment paper. Then, starting with the narrow side of the cake, gently roll the cake up with the towel. Do not tap or press down. Allow the cake to cool completely in the refrigerator for at least one hour. Meanwhile, make your filling and syrup.
Step 6
For the cream cheese filling: With an electric hand mixer, beat the cream cheese until smooth and creamy. Add the butter, vanilla, honey, and confectioners’ sugar and mix beat until smooth. Set aside.
For the honey syrup topping: In a small saucepan, add the sugar, water and cinnamon stick and bring to a boil. Once the sugar is dissolved, remove from heat and stir in the honey. Set aside and allow the syrup to cool completely.
Step 7
Once the cake is cooled, gently unroll and flatten the cake. Spread the cream cheese mixture evenly on the cake. Now, gently but tightly reroll the cake (without the towel) and place on a platter or plate and place in the refrigerator again to cool for at least 20 minutes, or until you’re ready to slice and serve.
Step 8
When ready, place on your serving platter, drizzle the honey syrup and top with chopped walnuts. *
Recipe Notes
Be sure to read through the instructions thoroughly before starting! I wrote a lot of notes to ensure your success.
*Alternatively, when serving, you can drizzle honey and nuts on individual slices. I’ve found the roll tastes better the next day, so I don’t add the honey until later.
Looks so beautiful and I’m sure it’s delicious!!!!
Thank you! It’s absolutely divine
Can’t wait to make this beautiful dessert!!!
yay! I hope you like It 🙂
I FINALLY made the cake roll for Easter tomorrow. I cannot wait to cut into it and serve it!
OH MY! yay yay yay let me know how It is 🙂
I made this for a Easter last week, Christos Anesti! We loved it, I reserved some of the syrup from my baklava to serve with this awesome dessert. The flavor of a melomarkarona is spot on! Thanks for sharing this creation, it’s a keeper!
Oh my sweet 7# baby Jesus, my Greek heart just exploded with joy. I can’t wait to make this.💙🇬🇷💙
hehe this makes me so happy. I hope you like It!
HI! I’ve just made the roll and so far so good but I have a question. I won’t be serving this until tomorrow. Can I drizzle the honey syrup on the roll from tonight or do it at the last minute before I serve tomorrow? I’m afraid that it may get really soggy overnight.
Hi hope this gets to you in time! Definitely add the honey tomorrow (the next day, before serving)! Let me know how It turns out 🙂
Yep that’s what I did and it was really tasty. Great flavours but my sponge wasn’t spongy so I made one for New Year’s lunch using Self Raising Flour and it worked a treat! Thanks for the great recipe. It is an awesome dessert. Love it!!
Happy New Year! I made this cake this morning for New Years gathering at my sister-in-laws house. My niece had sent me your link from Instagram. It was delicious!!!! One question, do you add crushed walnuts in the cake batter?
I’m so glad you enjoyed the dessert! I tried a few trials with the walnuts inside the batter and It didn’t turn out quite as well and tore through the cake while baking. I like the crushed walnuts on top 🙂